1 and 2/3 cups graham-cracker crumbs
1/4 cup sugar
1/3 cup butter or margarine, melted
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1/4 cup powdered sugar
1 (3.4 ounce) package lemon instant pudding mix
2 tsp grated lemon rind
1/2 cup fresh lemon juice
1 pint fresh blueberries
2 tbsp blueberry preserves
1 cup whipping cream
Stir together first three ingredients; press evenly in bottom and up sides of a 9-inch pie plate. Bake pie crust at 350 degrees for 8 minutes, remove pie crust to a wire rack and cool completely.
Beat cream cheese, milk and powdered sugar at medium speed with an electric mixer until creamy. Add pudding mix, rind and juice; beat until blended. Spread half of lemon mixture into prepared crust.
Stir together blueberries and preserves; spread evenly over lemon mixture. Spread remaining lemon mixture over blueberry mixture; cover and chill 2 hours or until set. Beat whipping cream with an electric mixer until soft peaks form, and spread around outer edge of pie, forming a 3-inch border. Garnish, with lemon slices and blueberries.