2 c. graham cracker crumbs
1 stick butter, melted
1/2 c. chopped pecans
1/2 lb. marshmallows
1/2 c. milk
1/2 pt. heavy cream, whipped
1 can blueberry pie filling
1 tbsp. lemon juice

Mix crumbs, butter and pecans. Press half of mixture into a greased 8 x 8 inch pan. Melt marshmallows in milk in double boiler; cool thoroughly and add stiffly whipped cream. Spread half of mixture over crust. Add lemon juice to blueberry pie filling and spread over marshmallow mixture. Spread remaining marshmallow mixture over filling and top with remaining portion of crumb crust. Chill overnight. Serves 8.