Heat waves are wonderful for berries, summer sweetness…but who wants to cook? Here’s a no-oven-needed dessert perfect for fresh or frozen blueberries.
For the crust: 1 1/2 cups graham cracker crumbs, 2 T white sugar and 1/4 cup butter, melted
For the filling:
1 (8 ounce) package cream cheese, softened
3/4 cup white sugar
1/4 tsp salt
1 tsp vanilla extract
1 tsp lemon juice
1 or 2 cup whipped cream or frozen whipped topping, thawed
3 cups blueberries – fresh or frozen, but frozen works great. Extra blueberries to decorate the top.
In a medium bowl, stir together the graham cracker crumbs and 2 T sugar. Mix in the melted butter. Sprinkle evenly into 9 inch square baking dish or pie pan, and pack down into a solid crust.
In a large bowl, beat cream cheese with 3/4 cup of sugar until smooth. Stir in salt, vanilla and lemon juice. Fold in the whipped cream until well blended; then gently fold in the blueberries. Spoon over the crust, and spread evenly. Can decorate the top with extra blueberries. Cover and refrigerate for at least 1 hour before serving.
