Blueberry Cream Cheese Pie

Pan Size: 9×13-inch pan

Crust:

• 2 c. flour
• 2 blocks margarine
• 4 tbsp. powdered sugar

Filling:

• 1 8 oz. cream cheese
• 3/4 c. powdered sugar, sifted
• 1 tsp. vanilla
• 1 can Comstock blueberry pie filling (chilled)
• 1 bottle whipping cream, whipped

CRUST:
1. Cut the margarine into the flour and sugar (will be crumbly).
2. Refrigerate the dough for 1/2 hour.
3. Press into a 9×13-inch pan.
4. Bake the crust for 15-20 minutes at 350°. Cool.

FILLING:
1. Beat the sugar and cream cheese till well blended.
2. Add the whipped cream and vanilla and beat.
3. Pour into cooled crust.
4. Chill for 1/2 hour.
5. Take pie out and pour on the chilled blueberry filling.

NOTE: You may add 1/2 c. of nuts to crust. You may use cherry pie filling place of the blueberry.