Blueberry Fluff

3 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1/2 cup chopped pecans or walnuts
1/2 cup milk
2 cups miniature marshmallows
8 ounces frozen non-dairy whipped topping, thawed
1 (21 ounce) can blueberry pie filling
1 tablespoon lemon juice

Combine graham cracker crumbs, butter or margarine and chopped nuts in mixing bowl. Spread half of crumb mixture in bottom of 8-inch buttered pan and press firmly.

In a double boiler, melt marshmallows in milk; cool to room temperature. Do not allow to thicken. Fold non-dairy whipped topping into marshmallow mixture. Gently spread half the marshmallow mixture over crumbs. Mix pie filling with lemon juice and spread over marshmallow mixture. Layer with remaining marshmallow mixture and top with remaining graham cracker crumb mixture. Refrigerate overnight before serving.

Serves 20.

Nutritional Information: 114 Calories (kcal); 6g Total Fat; (47% calories from fat); 1g Protein; 14g Carbohydrate; 13mg Cholesterol; 130mg Sodium