in category Cookie Recipes
1/4 cup cornstarch
1/2 cup sugar
1/2 cup water
3 cups blueberries, rinsed and drained
1-13 1/2 oz. pkg. graham cracker crumbs
3/4 cup melted butter
2-8 oz. pkg. cream cheese
1-1/2 cups sugar
2 tsp. vanilla
whipped topping (9 oz.)
Combine cornstarch, sugar, water and blueberries in a saucepan. Cook over medium heat, stirring until thickened; cool. Combine cracker crumbs and butter; press half the crumbs into the bottom of a foil lined 13 by 9 inch pan. Beat cream cheese until soft. Beat in the sugar and vanilla gradually. Fold in 9 oz. whipped topping. Drop by spoonfuls over crumb mixture. Spread gently with a spatula. Spread blueberry filling evenly over cheese mixture. Spread with remaining cheese mixture. Sprinkle with remaining crumbs mixture. Chill overnight.
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