| Title | Author | Category |
| Blueberry Dessert | Lucille Reidenbach | Desserts |
| Ingredients #1 | Ingredients #2 |
| 16 Graham crackers | 1/4 C melted butter |
| Ingredients #3 | Ingredients #4 |
| 1/2 C sugar | 2 beaten eggs |
| Ingredients #5 | Ingredients #6 |
| 1/2 C sugar | 1 t vanilla |
| Ingredients #7 | Ingredients #8 |
| 1 (8oz) pkg cream cheese | 1 Q frozen blueberries |
| Ingredients #9 | Ingredients #10 |
| 1 C sugar | 3 T corn starch |
| Ingredients #11 | Ingredients #12 |
| 1 T lemon juice | Whipped Cream |
| Ingredients #13 | Ingredients #14 |
| Ingredients #15 | Ingredients #16 |
| Ingredients #17 | Ingredients #18 |
| Ingredients #19 | Ingredients #20 |
| Description |
| Crush graham crackers* butter and 1/2 C sugar and pat into a greased pan. Beat 1/2 C sugar* vanilla* cream cheese and eggs together and pour over crust. Bake at 350 for 15 minutes. Cook blueberries* 1 C sugar* corn starch and lemon juice until thick. Cool and put over baked mixture. Top with whipped cream. You can use 2 cans of blueberry or cherry pie filling instead. |
| Special Notes |