20 graham crackers
1/4 lb. butter, melted
1/2 c. chopped nuts
1/2 lb. marshmallows
1/2 c. milk
1/2 pt. whipping cream
1 can blueberry pie filling
1 tbsp. lemon juice

Roll graham crackers to fine crumbs, add melted butter and nuts. Mix and spread 1/2 mixture in an 8 x 8 or 6 x 10 inch buttered pan.

In double boiler, melt marshmallows in milk. Cool at room temperature. Don't let get thick. Whip cream and add to marshmallows mixture. Spread 1/2 of this mixture over crumbs. Spread pie filling mixed with lemon juice over marshmallows mixture and add remaining crumbs. Chill overnight, cut in squares.