Blueberry Stack Cake -

4 Whole Eggs

1 Teaspoon Vanilla

1/2 Cup Margarine -- softened

2/3 Cup Milk

**Icing** 8 Ounces Cream Cheese

8 oz Cool Whip

1 lb Confectioner's Sugar

1 can Blueberry Pie Filling

6 small layers. Bake at

350'. Cool. Beat cream cheese, sugar, and cool-whip together. To assemble cake; spread cream cheese mixture on first layer, then

3 or 4 T. blueberrys. Continue till all layers are used. Press each layer firmly as they are added. Refrigerate for 24 to 48 hours before cutting. -- NOTES : I make

3 layers and slice in half. (Bake time about 18 min.) Any flavor pie filling or crushed pineapple may be used.