This deliciously easy blueberry icebox cake, with a shortbread crust, a cream cheese layer topped with blueberry pie filling and garnished with whipped topping is sure to be a hit with family and guests.

Blueberry Icebox Cake

1 1/4 cups all-purpose flour
1/2 cup powdered sugar
1/2 cup butter
1 (8-ounce) package cream cheese, softened
3 large eggs, beaten
1 cup granulated sugar

1 (21-ounce) can blueberry pie filling

1 tablespoon lemon juice

1 (12-ounce) container non-dairy whipped topping

1. Preheat oven to 350°F (175°C).
2. Combine flour, powdered sugar and butter together until crumbly. Press into the bottom of a lightly greased 13 x 9 x 2-inch glass baking pan.
3. Beat together cream cheese, eggs and sugar, blending well. Spread mixture over crumb layer and bake for 30 minutes.
4. Combine blueberry pie filling with the lemon juice. Pour over hot cake. Cool completely and spread whipped topping over cake. Store in the refrigerator.

Makes 12 servings.