INGREDIENTS:

Wind & Willow Key Lime Cheeseball Mix
8 oz. cream cheese
4 T. butter or margarine
Piecrust, prepackaged (15 oz.)
Cool Whip, small tub
Blueberry pie filling, 1 can

DIRECTIONS:

Cut four tart size piecrusts from each sheet of piecrust and bake as directed on piecrust package; cool thoroughly.
Mix cheeseball mix with softened cream cheese and butter until well blended; stir in one-half of Cool Whip.
Divide cheeseball mix among the tarts. Top with blueberries, additional Cool Whip and sprinkle with graham topping.
Serves 8