For crust:
1 ¼ cups Graham cracker crumbs
1 tsp Cinnamon (optional)1/3 cup melted margarine
1 tsp lemon rind
2 tbsps sugar
For filling:
1 pkg cream cheese, softened
¼ cup sugar
1 tbsp unflavored gelatin
3 tbsps fresh milk
1 cup all purpose cream, chilled
1 cup blueberries in syrup
DIRECTIONS
1. To make crust, mix crumbs with cinnamon, sugar, margarine and lemon rind. Press on a 9” pie plate or removable bottom pan. Chill
2. For the filling, beat cream cheese and sugar until light and well blended.
3. Meanwhile, dissolve unflavored gelatin in milk over low heat and add to cream cheese while still hot. Continue beating to blend well.
4. In a separate bowl, whip cream until stiff and fold into cream cheese mixture.
5. Pour on to crumb-lined pan.
6. Top with blueberries in syrup.
7. Chill for 4-6 hours.
*Image borrowed from www.microwaverecipescookbook.com
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