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Blueberry cream cheese cake

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Ingredients/Components

sugar - 1/2 c
vanilla - 2 tsp
pkg - 1 1/2
cornstarch - 1/4 c
water - 1/2 c
margarine - 2 Tbsp
fresh blueberries, rinsed and drained - 3 c

How to make blueberry cream cheese cake:

Combine cornstarch, sugar, water and blueberries. Cook, while stirring, over medium heat until sauce bubbles and thickens. Cool.

Combine cracker crumbs and margarine; press half of the crumbs into the bottom of a foil-lined 9 x 13-inch pan.

Mash cream cheese until soft. Gradually beat in sugar and vanilla. Fold in whipped topping. Spread half of this mixture carefully over crumbs. (To make cheese easy to spread evenly over crumbs and blueberries, drop mixture by spoonfuls over the entire surface, then spread gently using a spatula.) Spread blueberry filling evenly over cheese. Spread with remaining cheese mixture. Sprinkle with remaining crumbs. Chill overnight. Using foil to remove from pan, place dessert on a platter and cut into squares. Yields 15 servings.

Recipe categories: Desserts, Cakes, Blueberries.

Rating:

Average rating: 3, total votes: 5

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