3 c. crushed graham crackers
8 TBSP melted margarine (1 stick)
1 c. sugar
4 pkg Philidelphia Neufchatel cream cheese, soft
1/2 c. blueberry preserves or pie filling
1 pkg frozen blueberries: thawed and drained
grated lemon peel from 1 lemon
1 tub light cool whip, thawed
1. Mix graham cracker, melter margarine and 1/4c. sugar. Press firmly into 13x9 pan. Refrigerate while making filling.
2. Beat cream cheese and 3/4c. sugar in large bowl on medium until blended. Add preserves and lemon peel, mix until blended. Gently fold in blueberries. Fold in cool whip.
3. Pour over crust. Cover and refrigerate at least 4 hours or overnight.