1 c. flour
1/2 c. butter
1/2 c. brown sugar
1/2 c. walnuts

Combine the above, press onto a cookie sheet and bake at 300 degrees until golden-like a big cookie. When done set aside to cool.

TOPPING:

In a saucepan combine: 3/4 c. sugar Juice from 1 lemon plus rind 2/3 c. water combined with 1/3 c. cornstarch

Let this mixture cook until thickened but not too thick. This will thicken as it cools. Take off the stove and set in refrigerator until cool.

FILLING:

Whip 1 pint heavy cream and set aside. Mix in mixer; 1/2 pound cream cheese and add 1/2 cup powdered sugar. Mix whipping cream and cream cheese together.

ASSEMBLY:

Take cookie (remember the big one from the oven?) Crumble up and put onto glass lasagna pan. Make a nice chunky layer on the bottom. Next cover this with cream cheese filling evenly into all the corners. Next cover with cooled blueberry filling. Chill the entire mess and just wait! When you can't wait any longer remove chilled dessert from refrigerator and cut into squares.

I sometimes mix my berries and use a combination of blackberries and blueberries and I also use Cool Whip when necessary! Enjoy this lovely dessert!