This is a recipe created by my mother to serve in her restaurant.

Crust:

Butter or margarine                             ½ cup

Crushed ginger snaps                           1-½ cups

Filling:

Cream cheese, softened                       8 ounces

Sugar                                                        1 cup

Lemon juice                                             1 tbsp.

Envelope of dessert topping  mix      1

Milk                                                            ½ cup

Vanilla extract                                      ½ tsp.

Blueberry pie filling                            19 ounces / 540mL

Crust: melt butter in saucepan over medium heat. Stir in crumbs. Press into 9×9 pan. Bake in 350°F oven for 10 minutes. Cool.

Filling: beat cheese, sugar and lemon juice together to dissolve sugar. Whip dessert topping with milk and vanilla extract as package directs, until stiff. Fold into cheese mixture and spread over base. Chill. Spread blueberry pie filling over top. Chill. Serves 9.