Blueberry Cream Cheese Pie

Crust (cookie):

• 2 blocks butter or margarine
• 2/3 cup granualted sugar
• 1/2 tsp. vanilla
• 1 1/2 cups regular flour
• 1/2 cup chopped nuts

MIX TOGETHER WELL: pat into the bottom of a 9×13″ pan.

BAKE at 350º for 20 minutes. LET COOL.

Filling

• 8 oz. cream cheese x 2 (soften at room temp. 2 hours)
• 1/4 cup granulated sugar x 2 = 1/2 cup
• 8 oz. container whipping cream x 2; whipped

MIX cream cheese with sugar, blend in whipped cream slowly to avoid lumps.

POUR this mixture onto cookie crust.

REFRIGERATE.

Topping

• 1 prepared can blueberry pie filling

Note: This is a double recipe for a 9×13″ pan. The recipe may be halved for a 9″ pie pan.