Our Amish market is now laden with gorgeous, plump blueberries!  What do you do with your blueberries?  We’ve been loading them onto our cereal in the mornings, and I’m on the search for a good smoothie recipe.  Once I get to the store, this one is at the top of my to-try list. Thanks to Meryl!!  I have some Vanilla Wafers that are in need of using.  Do you think I could make the crust from those in place of the graham crackers?? 

Fruit: Fluff-’n-Blueberries

posted by Meryl 04-19-103 6:15 PM

Fluff-’n-Blueberries[1]
“This feathery-light chilled dessert reminds you of cheesecake.”
Source: Midwest Living

1/2 cup sugar
1/4 cup cornstarch
3 cups fresh or frozen blueberries
1/2 cup water
2 cups graham cracker crumbs
3/4 cup butter, melted
2 8-ounce packages cream cheese[2], softened
1-1/2 cups sugar
2 teaspoons vanilla
1 cup whipping cream, whipped

In a medium saucepan, stir together the 1/2 cup sugar and the cornstarch. Stir in the fresh or frozen blueberries and water. Cook and stir the mixture over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove the saucepan from the heat. Cover and let the mixture cool.

In a medium mixing bowl[3], stir together graham cracker crumbs and melted butter until combined. Set aside 1/2 cup of the crumbs for topping. Press the remaining graham cracker crumbs into the bottom of a 13x9x2-inch (3-quart rectangular) baking dish[4].

In a mixing bowl, beat the softened cream cheese, the 1-1/2 cups sugar and the vanilla until combined. Gently fold in the whipped cream.

Spoon[5] half of the cream cheese mixture over the graham cracker crust. Spoon the cooled blueberry mixture over the cream cheese mixture. Spoon the remaining cream cheese mixture over blueberries.

Sprinkle the top of the dessert with reserved graham cracker crumb mixture. Cover and chill for 2 to 24 hours.

Makes 12 servings.