1 pkg. graham cracker crumbs
1/4 c. melted butter
4 c. miniature marshmallows
1/3 c. milk
2 (8 oz.) pkgs. cream cheese
2 tbsp. lemon juice
1 tsp. vanilla
1 container whipped topping
1 pt. fresh blueberries

Clean blueberries and dry. Combine cracker crumbs and butter, reserve 1/4 cup. Press crumb mixture into bottom of 9 inch pie pan.

Melt marshmallows with milk in saucepan on low heat; stir occasionally until smooth. Chill until slightly thickened; mix until well blended.

Combine softened cream cheese, lemon juice and vanilla, mixing on medium speed on electric mixer until well blended. Beat in marshmallow mixture; fold in whipped topping and blueberries. Pour over crust. Sprinkle with reserved crumb mixture. Chill.