In a small mixing bowl, beat cream cheese and confectioner's sugar until smooth. Fold in whipped cream. Spread onto cookie crust.
In a large saucepan, combine the sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving.
1 Bag of Pepperidge Farms Chess Square cookies, crushed
1 stick butter, melted
1/4 c. sugar
Mix well and press in pie plate.
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