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Blueberry Cream Cheese Squares

This delectable dessert from Kathleen Hancock is the perfect summer treat—no baking required.


Blueberry Cream Cheese Squares
source Penzeys
categories dessert, cookies
yield serves 12
prep time 30
total time 37

INGREDIENTS
  • ¼ Cup cornstarch
  • ½ Cup sugar
  • ½ Cup water
  • 3 cup fresh blueberries
  • 1 pkg. graham cracker crumbs (about 4 cup 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 cup sugar
  • 2 tsp. PURE VANILLA EXTRACT
  • 1 9-oz pkg. non-dairy whipped topping, thawed (regular whipped cream doesn't hold up in this recipe)

    • INSTRUCTIONS
  • 1. Combine the cornstarch, sugar, water and 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 ofa lightly greased 9x13 pan.
  • 2. Beat the cream cheese until soft. Gradually beat in the 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 add another cheese layer and another blueberry layer. Sprinkle with the remaining crumbs. Chill overnight.

    • NOTES

    NUTRITION