2 c. gingersnaps, finely crushed
1/2 c. sugar
1 stick butter, melted
1 can blueberry pie filling
1 tsp. lemon juice
1 pkg. Knox unflavored gelatin
1 can whipped cream

Mix crushed gingersnaps, sugar and melted margrine in a bowl when all crumbs are moist. Press in a pie plate with fingers and form a crust. Mix 1 can blueberry pie filling, lemon juice and Knox unflavored gelatin in a bowl, mix thoroughly. Pour in pie shell. Chill in refrigerator for 2 hours. Top with whip cream before serving.