1/2 cup sugar
1/4 cup cornstarch
3 cups fresh or frozen blueberries
1/2 cup water
2 cups graham cracker crumbs
3/4 cup butter, melted
2 8-ounce packages cream cheese, softened
1-1/2 cups sugar
2 teaspoons vanilla
1 cup whipping cream, whipped
In a medium saucepan, stir together the 1/2 cup sugar and the
cornstarch. Stir in the fresh or frozen blueberries and water. Cook
and stir the mixture over medium heat until thickened and bubbly.
Cook and stir for 2 minutes more. Remove the saucepan from the heat.
Cover and let the mixture cool.
In a medium mixing bowl, stir together graham cracker crumbs and
melted butter until combined. Set aside 1/2 cup of the crumbs for
topping. Press the remaining graham cracker crumbs into the bottom
of a 13x9x2-inch (3-quart rectangular) baking dish.
In a mixing bowl, beat the softened cream cheese, the 1-1/2 cups
sugar and the vanilla until combined. Gently fold in the whipped
Spoon half of the cream cheese mixture over the graham cracker
crust. Spoon the cooled blueberry mixture over the cream cheese
mixture. Spoon the remaining cream cheese mixture over blueberries.
Sprinkle the top of the dessert with reserved graham cracker crumb
mixture. Cover and chill for 2 to 24 hours.
Makes 12 servings.