-
1
Part 1 Directions:.
-
2
Put 1/4 cup of the water in a pot with the blueberries on medium heat.
-
3
Once blueberries are unfrozen add sugar.
-
4
In a little bowl mix the cornstarch and 1/4 cold water.
-
5
Once the blueberry mixture comes to a boil add the cornstarch mixture and let cook until thickens.
-
6
Take off heat and let cool uncovered.
-
7
This mixture must be completed cooled before adding to the cake.
-
8
Part 2 Directions:.
-
9
Mix the two ingredients together well and press into a 15x9x2 pan.
-
10
**Do not grease the pan**.
-
11
Part 3 Directions:.
-
12
Use an electric beater and take the whipping cream, stabilizer and 1/4 cup of sugar and whip together until thick.
-
13
Take cream cheese (make sure cream cheese is really soft), rest of sugar and vanilla and mix together with electric beater until smooth.
-
14
Fold the cream cheese and whipping cream mixtures together.
-
15
Final Directions:.
-
16
Now take 1/2 of the cream cheese mixture and spread on graham crumbs.
-
17
Than add the blueberry mixture (make sure this is cold).
-
18
Then take the rest of the cream cheese mixture and put on top of the blueberry mixture.
-
19
(Tip: for the top layer spoon the cream cheese mixture in places it makes it easier to spread.
-
20
).
-
21
Take a few tablespoons of graham crumbs and just sprinkle on the top.
-
22
Put in fridge for at least 2 hours.
