1 can blueberry pie mix
1 small pkg cherry jello
1 cup boiling water
3 T lemon juice
1 (8 oz) cream cheese
1 cup sugar
1 can evaporated milk

Freeze canned milk for one hour. Dissolve jello with boiling water. Add lemon juice. Put in fridge to cool. Whip cream cheese with sugar. Add jello mixture. Beat canned milk and add to mixture. Pour that over crumbled graham crackers that are in the bottom of a 9 x 13″ cake pan. Put in fridge until set, about 2-3 hours. Pour blueberries on top.

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