Instructions: Spread over cumb mixture and bake 30 minutes at 350F.

Add juice of 1/2 a lemon to 1 can of blueberry pie filling. Mix well.

Pour over cream filling while still hot.

When completely cool, prepare 2 packages of dream whip and cover entire cake (or use Cool Whip). Keeps very well in the refrigerator and in fact, the cake improves if its allowed to sit.

Note: Im real big on real whipped cream, but the Cool Whip really does work better with this cake.

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