Blueberry Cheesecake
(6-9)
- 1 pkg. "JIFFY" Blueberry Muffin Mix
- 1/4 cup margarine or butter, softened
- 1 pkg. (8 oz.) cream cheese, softened
- 1 cup powdered sugar
- 2 Tbsp. lemon juice
- 2 cups frozen whipped topping, thawed
- 1/2 cup blueberry preserves
Preheat oven to 375°.
Combine together muffin mix and margarine or butter until crumbly. Reserve 1 tablespoon of crumbs. Press remaining crumbs into bottom and and slightly up sides of pie pan. Bake 7-10 minutes. Cool. Beat cream cheese, powdered sugar and lemon juice until smooth. Fold whipped topping into cream cheese mixture. Spread blueberry preserves on top of cooled crust. Spread cream mixture on top. Sprinkle with reserved crumb mixture. Chill before serving.
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