Lemon-Blueberry Cream Pie

• 1 2/3 c. graham cracker crumbs
• 1/4 c. sugar
• 1/3 c. butter or margarine
• 8 oz. cream cheese, softened
• 14 oz. can Eagle Brand milk
• 1/4 c. powdered sugar
• 1 (3.4 oz.) instant lemon pudding mix
• 2 tsp. grated lemon rind
• 1/2 c. lemon juice
• 1 pt. fresh blueberries
• 2 Tbsp. blueberry preserves
• 1 c. whipping cream
• lemon slices, blueberries (for garnish)
• 1 (3 5/8 oz.) Jell-O lemon pudding and pie filling
• 1/2 c. sugar
• 2 1/4 c. water
• 1 egg
• 1 baked 8-inch pie shell
• 1 envelope Dream Whip whipped topping mix
• 1/2 c. cold milk
• 2 Tbsp. sugar
• 1/2 tsp. vanilla

1. Combine Jell-O pie filling, sugar, 1/4 cup water and egg in saucepan. Blend thoroughly. Add remaining water and cook as directed on package.
2. Cool 5 minutes, stirring twice. Measure 1 cup filling, cover surface with wax paper. Chill completely in refrigerator, about 2 hours. Pour remaining filling into pie shell.

graham cracker crumbs, sugar, butter, cream cheese, milk, powdered sugar, lemon rind, lemon juice, fresh blueberries, preserves, whipping cream, lemon slices, sugar, water, egg, shell, cold milk, sugar, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=88032 (may not work)