Blueberry Icebox Cheesecake

Crust:
2 cups graham cracker crumbs
1/2 cup powdered sugar
1 stick butter, melted

Filling:
1 8 oz package cream cheese
3 beaten eggs
1 cup sugar

Topping:
juice of 1/2 a lemon
1 can of blueberry pie filling.

Frosting:
2 packages of Dream Whip or Cool Whip

Mix crust ingredients well and spread evenly in a 9x13-inch pan.

Cream filling ingredients well and spread over crumb mixture.

Bake 30 minutes at 350 degrees F.

Add juice of 1/2 a lemon to 1 can of blueberry pie filling. Mix well. Spoon over the cream cheese filling while still hot. Cool.

When completely cool, prepare 2 packages of Dream Whip and cover entire cake or Cool Whip. Keeps very well in the refrigerator and in fact, the cake improves if it's allowed to sit.