|BLUEBERRY DESSERT - Judy LeMoine|
|Crust-Combine graham cracker crumbs, 1-1/4 cups granulated sugar, and melted butter; mix and press into 9 x 13 baking dish.|
Filling-Blend cream cheese and powdered sugar then fold in the cool whip. Chill for 2 hours. Spread into crust
Topping-Combine 2 cups of blueberries, 1-1/2 cups sugar, 3 tbsp corn starch, 1/4 cup water; cook until thick. Remove from heat and add 2 cups of blueberries. Cool and spread over the cream cheese filling.