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.

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These recipes are from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and are used with permission.