This recipe for unbelievably simple Blueberry and Lemon cheesecake is sure to become a favorite with your friends and family for every summer get together.

Ingredients:

1- 9×9 baking pan or deep dish round pie pan

1- pint of fresh blueberries ( put in a covered bowl with 2 TBS sugar, shake it up to mix well, and let sit in the refrigerator overnight )

1- small box of instant lemon pudding (prepared)

1- graham cracker crust, store-bought or homemade

1- block of cream cheese (softened)

1/4 cup heavy cream

1 tsp. vanilla

1/4 cup powdered sugar

Prepare

Mix on med-  cream cheese, vanilla, powdered sugar, and heavy cream. When mixed well and it is smooth, add prepared lemon pudding and beat for 3 minutes. Fold in blueberries and their juice. Do not over-stir. Pour into graham cracker crust. Chill in the refrigerator overnight.

For a fluffier dessert add an additional 1/4 cup heavy cream and beat on high.