BLUEBERRY CHEESE CAKE

FOR THE CRUST:
1 package Jiffy Blueberry Muffin Mix
1/4 cup butter, softened
FOR THE FILLING:
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
2 tablespoons lemon juice
1 envelope Dream Whip Topping Mix, prepared as package directs* (see note)
1/2 cup blueberry preserves

TO MAKE THE CRUST:
Preheat oven to 375 degrees F. Grease a 9-inch pie plate.

Mix together miffin mix and butter until crumbly. Reserve 1 tablespooon of the crumbs. Press remaining crumbs in bottom and sides of prepraed pie plate.

Bake for 7-10 minutes in 375 degrees F oven. Cool.

TO MAKE THE FILLING:
Beat cream cheese, powdered sugar and lemon juice until smooth. Prepare Dream Whip as package directs and fold into cream cheese mixture.

Spread blueberry preserves on top of cooled crust. Spread cream cheese mixture on top. Sprinkle with reserved crumb mixture. Chill.

*Note: 2 cups thawed Cool Whip or 2 cups whipped cream may be substituted for th prepared Dream Whip topping.

Servings: 8-10
Source: Jiffy Mix