1/4 c. cornstarch
1/2 c. sugar
1/2 c. water
3 c. fresh blueberries, rinsed & drained
2 c. graham cracker crumbs
1 stick (1/2 c.) butter, melted
2 pkgs. (8 oz. each) cream cheese
1 1/2 c. sugar
2 tsp. vanilla
1 pkg. (9 oz.) frozen whipped topping, thawed

Combine cornstarch, sugar, water and blueberries. Cook while stirring over medium heat until sauce bubbles and thickens. Cool. Combine cracker crumbs and butter. Press 2/3 of the crumbs into the bottom of a foil-lined 13 x 9 x 2 inch pan.

Mash cream cheese until soft. Gradually beat in sugar and vanilla. Fold in whipped topping. Spread 1/2 of this mixture carefully over the crumbs. (Drop mixture by spoonfuls over the entire surface. 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.

Can be made with raspberries, using the same amounts of all ingredients. Yield: 15 servings.