1/4 c. cornstarch
1/2 c. water
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
9 oz. pkg. frozen whipped topping, thawed
1/2 c. sugar
3 c. fresh blueberries, rinsed and drained
2 tsp. vanilla

Combine cornstarch, 1/2 cup sugar, water and blueberries. Cook while stirring over medium heat until sauce bubbles and thickens. Cool. Combine cracker crumbs and butter. Press 1/2 of the crumbs into the bottom of a foil lined 13 x 9 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. (To make cheese easy to spread evenly over crumbs and blueberries, drop mixture by spoonfuls over the entire surface. The spread evenly 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.