Crust:

1-1/2 cups graham-cracker crumbs

1/3 cup butter melted (3/4 stick)

 

Filling:

1/2 teaspoon grated lemon rind and ½ teaspoon lemon extract 

1/2 cups confectioner's sugar 

8 oz. cream cheese

1 tbsp milk

1-1/2 tsp. vanilla or almond extract 

1 can Redi-whip or other whipped cream

 

Topping:

1 can blueberry pie filling, refrigerated 

 

• Mix graham cracker crumbs with melted butter and pat in bottom of an 8-inch square pan, or a round pie pan, or spring-form pan, to make crust. (Variations: Add crushed walnuts to the graham crumbs. Or use crumbled ginger snaps, lemon cookies, or chocolate cookies as alternatives to graham-cracker crumbs.)

• Mix sugar, milk and cream cheese until smooth and spread this mixture over graham crust. (Variation: Sprinkle with ½ cup walnuts or almonds or coconut.) 

• Cover cream cheese filling mixture with whipped cream. 

• Mix pie filling topping with ½ tsp of vanilla or almond extract and pour evenly over whipped cream. 

• You may serve immediately or refrigerate for 3-4 hours to firm up, and then serve. 

• Top the cake with a few toy boats or some Swedish fish plus candles.

 

 Variation: Consider topping the cream with fresh berries or marinated fresh fruit, or another favorite pie filling instead of the blueberries