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Lemon-Blueberry Cream Pie

Makes 1 (9-inch) pie

• 1 2/3 cups graham-cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter or margarine, melted
• 1 (8-ounce) package cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 1/4 cup powdered sugar
• 1 (3.4-ounce) package lemon instant pudding mix
• 2 teaspoons grated lemon rind
• 1/2 cup fresh lemon juice
• 1 pint fresh blueberries >
• 2 tablespoons blueberry preserves
• 1 cup whipping cream
• Lemon slices and fresh blueberries, for garnish

Stir together the graham crackers, sugar and melted butter. Press evenly in the bottom and up the sides of a 9-inch pie plate. Bake the crust at 350 degrees for 8 minutes; remove crust to a wire rack, and cool completely.

Beat cream cheese, sweetened condensed milk and powdered sugar at medium speed with an electric mixer until creamy. Add pudding mix, lemon rind and juice; beat until blended. Spread half of lemon mixture evenly into prepared crust.

Stir together blueberries and preserves; spread evenly over lemon mixture. Spread remaining lemon mixture over blueberry mixture; cover and chill two hours, or until set.

Beat whipping cream with an electric mixer until soft peaks form, and spread around outer edge of pie, forming a 3-inch border. Garnish, if desired, with lemon slices and blueberries.

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