The Beginning- Mother's Day 2013

           BLUEBERRY CREAM PIE


9" graham crust pie shell
8 oz. package of cream cheese(softened)
1 C confectioners sugar
1/2 pint of heavy cream
can of blueberry pie filling
sliced almonds(optional)


Mix cream cheese and sugar.  Beat mixture until smooth.  Place in graham pie shell.
Add layer of  sliced almonds.
Whip 1/2 pt. of heavy cream. (do not add sugar to whipped cream)
Layer whipped cream.
Add can of blueberry pie filling.
Serve

Ratings (out of five)
Difficulty *
Taste ****

Yesterday, my daughters Lindsey and Caroline made this recipe for me for Mother's Day.  They choose the recipe because blueberry pie is my favorite dessert. 

The recipe is in my mother Carol Callaghan's handwriting and it is written on my college monogrammed notepaper.  The notepaper has my former address of 211 St. Mary's Hall, LeMoyne College, Syracuse, New York 13214.   This was a great recipe to begin my Callaghan Recipe Book journal.