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Blueberry Icebox Cake recipe

This deliciously easy blueberry iceboxcake, with a shortbread crust, a cream cheese layer topped withblueberry pie filling and garnished with whipped topping is sureto be a hit with family and guests.

Recipe: Blueberry IceboxCake

1 1/4 cups all-purpose flour
1/2 cup powdered sugar
1/2 cup butter
1 (8-ounce) package cream cheese, softened
3 large eggs, beaten
1 cup granulated sugar1 (21-ounce) can blueberry pie filling1 tablespoon lemon juice1 (12-ounce) container non-dairy whippedtopping

  • Preheat oven to 350°F (175°C).
  • Combine flour, powdered sugar and buttertogether until crumbly. Press into the bottom of a lightly greased13 x 9 x 2-inch glass baking pan.
  • Beat together cream cheese, eggs and sugar,blending well. Spread mixture over crumb layer and bake for 30minutes.
  • Combine blueberry pie filling with thelemon juice. Pour over hot cake. Cool completely and spread whippedtopping over cake. Store in the refrigerator.

    Makes 12 servings.

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