Crust
2 Cups of graham cracker crumbs
1/4 Cup Powdered Sugar
3/4 Stick margarine (SHOULD USE BUTTER!!!)
Mix and press into 9 x 13 pan and bake at 300 for 5-10 minutes
Filling
1 can sweetened condensed milk
1/2 Cup lemon juice
Blend on low speed until mixed, blend on high speed for three minutes.
Spread on top of cooled graham cracker crust. Spoon on blueberry pie mix. Whip 1/2 pint whipped cream. Spoon on 1 hour before serving.
16 Graham Crackers
2/3 Cup butter melted
Crush crackers fine and add melted butter. Press into bottom of 9" pie plate
Filling
12 ounces cream cheese
2 eggs
1/2 Cup sugar
1 tsp vanilla
Put ingredients in mixing bowl and beat until fluffy. Pour into crust. Bake in 350 degree in oven for 20 minutes. Set aside to cool.
Topping - I think in later years Bev used Blueberry Pie Filling.
1 Can blueberries
1/2 Cup sugar
1 1/2 TBS cornstarch
Juice of 1/2 lemon
Drain juice and thicken with cornstarch. Add sugar and blueberries. Pour over pie. Chill 6 hours or overnight but set out in room temperature before serving.