Blueberry Cream Cheese Squares

Blueberry Cream Cheese Squares

This delectable dessert is the perfect summer treat – NO BAKING REQUIRED.

Blueberry Cream Cheese Squares Recipe

Blueberry Cream Cheese Squares

¼ cup cornstarch

½ cup sugar

½ cup water

3 cups fresh blueberries

1 pkg. graham cracker crumbs (about 4 cups finely crushed graham crackers)

½ tsp. PENZEYS CINNAMON

1 ½ sticks (3/4 cup) butter, melted

2   8 oz. pkgs. Cream cheese, softened

1 ½ cups sugar

2 tsp. PURE VANILLA EXTRACT

1   9 oz. pkg. non-dairy whipped topping, thawed regular whipped topping, (regular whipped cream cheese DOESN’T HOLD UP in this recipe

(HIGHLIGHTED – are found in PENZEYS SPICES)

Combine the cornstarch, sugar, water, blueberries in a medium saucepan.  Cook over medium heat until the sauce thickens and bubbles, stirring regularly.  This should take about 7 minutes.  Cool.  Combine the graham cracker crumbs, CINNAMON and butter.  Press half of the crumbs into the bottom of a lightly greased 9×13 pan.

Beat the cream cheese until soft.  Gradually beat in sugar and VANILLA.  Gently fold in the whipped topping.  Spread half over the crumbs.  Spread half of the blueberry filling over the cream cheese layer, and then and another cheese layer and another blueberry layer.  Sprinkle with the remaining crumbs.  Chill overnight.      12 servings

 

(Recipe for Blueberry Cream Cheese Squares was in Penzeys Spices catalog)