This is a recipe created by my mother to serve in her restaurant.
Butter or margarine ½ cup
Crushed ginger snaps 1-½ cups
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.