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Combine graham crumbs and butter in 9-inch pie plate; press firmly onto bottom and up side of pie plate.
Beat cream cheese, sugar, milk and juice in medium bowl with electric mixer on medium speed until well blended.
Stir in whipped topping.
Spread onto bottom of crust; top with blueberries.
Refrigerate at least 30 minutes before serving.
Store any leftover pie in refrigerator.
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