BLUEBERRY CHEESECAKE

Graham cracker crust (one 9 x 13 or 3 – 9” pie)

2 – 8 oz. cream cheese
1 ½ c. powdered sugar
3 envelopes Dream Whip
1 can blueberry pie filling
1/3 c. cool water
2 envelopes unflavored gelatin
2 t. vanilla
1 ½ c. milk

Cream the cheese & sugar. Dissolve gelatin in water & add vanilla. Add to cream cheese mixture & beat until smooth. Prepare Dream Whip as directed on package. Fold into cream cheese mixture. Pour into graham cracker crust. Refrigerate overnight. Top with pie filling.

Yield: 15 servings

Laura Parker