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- Blueberry Ice Box Cake
-
- Crust:
- 2 cups graham cracker crumbs
- 1/2 cup powdered sugar
- 1 stick butter (1/2 cup)
-
- Mix well and spread evenly in a 9 x 13 pan.
-
- Cream well:
- 1 8 oz package cream cheese
- 3 beaten eggs
- 1 cup sugar
-
- Spread over cumb mixture and bake 30 minutes at 350F.
-
- Add juice of 1/2 a lemon to 1 can of blueberry pie filling. Mix well.
- Pour over cream filling while still hot.
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- When completely cool, prepare 2 packages of dream whip and cover entire
- cake (or use Cool Whip). Keeps very well in the refrigerator and in
- fact, the cake improves if it's allowed to sit.
-
- Note: I'm real big on real whipped cream, but the Cool Whip really
- does work better with this cake.
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