1/4 c. cornstarch
1/2 c. sugar
1/2 c. water
3 c. fresh blueberries, rinsed & drained
1 (13 1/2 oz.) pkg. graham cracker crumbs
1 1/2 sticks butter, melted
2 (8 oz.) pkgs. cream cheese
1 1/2 c. sugar
2 tsp. vanilla
1 (9 oz.) pkg. whipped topping

Combine cornstarch, sugar, water and blueberries. Cook while stirring over medium heat until sauce bubbles and thickens. Cool. Combine cracker crumbs and butter. Press one half 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 one half of this mixture carefully over the crumbs. (To make cheese easy to spread evenly over crumbs and blueberries, drop mixture by spoonsful 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. Yield: 15 servings.