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BLUEBERRY CHEESE CAKE 
2 c. graham cracker crumbs
1 stick butter, melted
1 lg. pkg. cream cheese
1 c. 10X sugar
1/4 c. milk
1 c. nuts (chopped)
1 (8 oz.) tub Cool Whip
1 can Comstock, blueberries

Melt butter and mix with graham crackers. Pat in 9x13 pan. Set in refrigerator.

Beat cream cheese, 10X sugar and milk until smooth. Spread over crumbs. Pat nuts on cream cheese. Spread Cool Whip over nuts. Top with blueberry filling. You can use cherry or pineapple pie filling.

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