1 1/4 c. graham cracker crumbs
3 tbsp. sugar
1/3 c. butter
8 oz. cream cheese
1/2 c. sugar
1 1/2 tbsp. lemon juice
9 oz. Cool Whip

TOPPING:

1 1/2 c. blueberries
1/4 c. water
1/2 c. sugar
2 tbsp. lemon juice
2 tbsp. cornstarch

To make the crust, melt butter and graham cracker crumbs. Press into bottom and sides of a 9-inch pie pan. Bake at 350 degrees for 8 or 9 minutes. Let cool and refrigerate.

Prepare the topping by combining all topping ingredients and cooking until thick and clear. Let cool and refrigerate.

To make the filling, beat cream cheese, sugar and lemon juice well. Add Cool Whip and fold in. Pour into cold crust. Spread chilled berry mixture over top, leaving 1/2 inch away from crust.