1 can blueberry filling
2 (8 oz.) cream cheese
2 1/2 pt. whipping cream
1 1/2 c. powdered sugar

Make cream cheese to room temperature. Cream cheese with powdered sugar. Put whipping cream in deep and narrow bowl; whip whipping cream until peaks. Fold cream cheese mixture in with whipped cream. Pour and smooth in 13 x 9 ready made shortbread crust. Spread on evenly the blueberry filling. Chill for 1 hour.

SHORTBREAD CRUST:

1/2 c. sugar
1/2 c. butter
1 1/2 c. flour
Walnuts (optional)

Mix all ingredients together. Spread evenly in greased 9 x 13 pan. Press down. Bake 15 minutes at 350 degrees. Cool crust before putting cheese cake mixture on.