This desert features blueberries, but cherries or raspberries will also work:
Blueberry Cream Cheese Squares
¼ c. cornstarch
½ c. water
½ c. sugar
⅔ c. blueberries, rinsed & drained
Combine, cook until thick, and then cool.
1 ½ sticks butter, melted
2 (8 oz.) pkg. cream cheese
2 tsp. Vanilla
2 c. graham cracker crumbs
1 ½ c. sugar
1 pkg. Dream Whip or ¾ c. cream, whipped
Combine crackers and butter; press ⅔ of mixture in bottom of springform pan, or 9 x 13-inch pan. Save rest of crumbs. Mash cream cheese until soft, gradually beat in sugar and vanilla. Fold in whipped topping/. Spread ½ of cream cheese mixture carefully over crumbs. Spread blueberry filling over cheese mixture. Spread rest of cheese mix over this. Top with remaining crumbs. Chill. May also use cherries or raspberries.
These recipes are from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and are used with permission.