Blueberry Cheesecake
2 ½ c graham wafer crumbs
6 tbsp butter/margarine
2 blocks cream cheese
1 c sugar
¼ tsp salt
2 tsp vanilla
2 tsp lemon juice
1 tub Cool Whip
3 c blueberries
Melt margarine in a 13x9 pan over low heat –
stir in crumbs until blended.
Press firmly into pan and refrigerate.
Blend cream cheese, sugar & salt until smooth and fluffy.
Stir in lemon juice and vanilla.
Blend in Cool Whip and fold in blueberries.
Pour over crumbs. Chill at least 3 hours before serving.
**Can also use crushed pineapple and mandarin oranges
(both drained) or the fruit of your choice.
