1 pkg. (18 oz.) refrigerated sugar slice-and-bake cookies, room temp.
1 pkg. (8 oz.) cream cheese, softened
1 egg
1/4 c. sugar
1/2 tsp. grated lemon rind
1 1/2 c. blueberry pie filling

Preheat oven to 350 degrees.

Press dough evenly in a greased 13x9x2 inch baking pan.

Beat cream cheese, egg, sugar and lemon rind in a medium bowl with an electric mixer until smooth. Spread over cookie dough.

Dollop blueberry pie filling on cheese; swirl with a knife. Bake 35 minutes. Cool on wire rack. Cut into bars. Refrigerate. Makes 48.