LEMOINE FAMILY RECIPES
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BLUEBERRY DESSERT - Judy LeMoine

THE CRUST 1-3/4 cup graham cracker crumbs 1-1/4 cup granulated sugar 1/2 cup butter-melted THE FILLING 8 oz cream cheese-softened 1 cup powdered sugar 8 oz extra creamy cool whip THE TOPPING 4 cups blueberries-split 1-1/2 cup granulated sugar 3 tbsp corn starch 1/4 cup water

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.