No Bake Blueberry Cream Cheese Dessert
by Patty Kubitzki
Spray Pam or similar cooking spray in a 8” x 8” dish. (glass baking dish)
Make the Crust:
1 C. (7 sheets) graham crackers, finely crushed
1 1/2 t. sugar
4 T. butter, melted
Mix together in bowl. Reserve 2 - 3 T. for topping. Press remaining mix in prepared dish.
Put this in refrigerator while doing next steps.
Make the Blueberry Sauce:
3/4 C. - 1C. fresh blueberries
1/2 C. sugar (could use 1/4 -1/3 C. if you prefer less sugar)
1/4 C. water (if using frozen berries, use less water)
1 t. cornstarch
In a small saucepan, add sugar and cornstarch; mix. Slowly add water to blend, then add the blueberries. Heat over medium low until mixture boils, stirring occasionally. Reduce heat and simmer until slightly thickened, about 10 minutes. Cool some, then put in refrigerator to chill a bit.
Make the Cream Cheese Filling:
8 oz. cream cheese, softened
1/4 C. sour cream
1 C. powdered sugar, unsifted
4 oz. (1/2 of 8 oz container) whipped topping, plus more for dollops at serving
1 t. vanilla
In bowl with hand mixer, mix first 3 ingredients. Then gently fold in topping and vanilla.
Add to chilled crust in dish. Smooth out.
When blueberry sauce has chilled some, gently spoon it over the filling.
Sprinkle with the reserved crumbs.
Refrigerate for at least a couple hours or overnight before serving.
Cut into 9 portions. Top each serving with a dollop of whipped cream.
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