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Ingredients
- 1/4 c. corn starch
- 1/2 c. water
- 13 ounce. pkg. graham cracker crumbs
- 2 (8 ounce.) pkg. cream cheese
- 9 ounce. pkg. frzn whipped topping, thawed
- 1/2 c. sugar
- 3 c. blueberries, rinsed and liquid removed
- 3/4 c. melted butter
- 1 1/2 c. sugar
- 2 teaspoon vanilla
Directions
- Combine cornstarch, sugar, water and blueberries in sauce pan. Cook over medium heat stirring till thickened; cold. Combine cracker crumbs and butter; press half the crumbs into bottom of foil-lined 13 x 9 x 2 inch pan. Mash cream cheese till soft; beat in sugar and vanilla gradually. Mix in whipped topping; drop by spoonfuls over crumbs mix. Spread gently with spatula. Spread blueberry filling over cheese mix; spread with remaining cheese mix. Sprinkle with remaining crumbs mix. Refrigerateovernight. Yields 15 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 214g | |
| Recipe makes 12 servings | |
| Calories 606 | |
| Calories from Fat 269 | 44% |
| Total Fat 30.52g | 38% |
| Saturated Fat 17.48g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 423mg | 18% |
| Potassium 159mg | 5% |
| Total Carbs 79.94g | 21% |
| Dietary Fiber 2.1g | 7% |
| Sugars 59.79g | 40% |
| Protein 5.57g | 9% |
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