Lemon-Blueberry Cream Pie - cooking recipe

Ingredients

1 2/3 c. graham cracker crumbs
1/4 c. sugar
1/3 c. butter or margarine
8 oz. cream cheese, softened
14 oz. can Eagle Brand milk
1/4 c. powdered sugar
1 (3.4 oz.) instant lemon pudding mix
2 tsp. grated lemon rind
1/2 c. lemon juice
1 pt. fresh blueberries
2 Tbsp. blueberry preserves
1 c. whipping cream
lemon slices, blueberries (for garnish)
1 (3 5/8 oz.) Jell-O lemon pudding and pie filling
1/2 c. sugar
2 1/4 c. water
1 egg
1 baked 8-inch pie shell
1 envelope Dream Whip whipped topping mix
1/2 c. cold milk
2 Tbsp. sugar
1/2 tsp. vanilla

Preparation

Combine Jell-O pie filling, sugar, 1/4 cup water and egg in saucepan. Blend thoroughly. Add remaining water and cook as directed on package.
Cool 5 minutes, stirring twice. Measure 1 cup filling, cover surface with wax paper. Chill completely in refrigerator, about 2 hours. Pour remaining filling into pie shell.