CRUST:

1 stick butter
2 c. graham cracker crumbs

Combine; pat into bottom of 8"x12" glass dish. Chill.

FILLING:

12 oz. cream cheese, softened
1 c. powdered sugar
1 (3 oz.) pkg. cherry gelatin
1/4 c. red wine or cold water
1 c. whipping cream
2 tbsp. milk
1 c. chopped walnuts or pecans
3/4 c. boiling water
1 can blueberry pie filling
2 tbsp. powdered sugar

Beat cream cheese until fluffy. Add milk and 1 cup powdered sugar; beat until blended. Spread over crumbs. Sprinkle nuts over cheese layer. Dissolve gelatin in boiling water; add wine and pie filling. Chill until it begins to thicken. Whip cream until stiff; sweeten with remaining 2 tablespoons powdered sugar. Fold into blueberry mixture and pour over nut layer. Chill at least 2 hours or until firm. Cut into squares. Yield: 12 to 16 servings.

May use cherry pie filling. May use whipped topping instead of whipped cream.