CRUST:

1 1/4 c. graham cracker crumbs
1/4 c. sugar
6 tbsp. butter, melted

Mix and press in the bottom of a 9 x 9 inch pan, reserving a few crumbs for the top.

FILLING:

1/2 c. sugar
3/4 c. cold water
1 env. unflavored gelatin
1 c. sour cream
1 (8 oz.) blueberry yogurt
1/2 tsp. vanilla
1 c. Cool Whip
1 c. blueberries

Mix sugar, water, and gelatin in a saucepan and heat until gelatin is dissolved. Mix the sour cream and yogurt. Blend into the gelatin mixture. Add vanilla and chill until partially set. Fold in the Cool Whip and blueberries. Pour into the crust and chill until set.