Blueberry Jam

1/2 cup powdered sugar 1 stick butter (1/2 cup) 1 8 oz package cream cheese 3 beaten eggs 1 cup sugar Mix crust (1st 3) well and spread evenly in a 9 x 13 pan. Cream last 3 well and 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.

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.

Stephanie da Silva arielle@taronga.com

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