 | | Directions | FRESH BLUEBERRY SAUCE:
- In a medium saucepan, combine the sugar, cornstarch, salt, cinnamon, and water. Stir until smooth and then add the blueberries. Cook over medium heat until sauce becomes translucent and has thickened.
- Remove from the heat; add the lemon zest and juice. Stir until well mixed; set aside until cooled.
DESSERT:
- Combine cream cheese, Cool Whip, vanilla and sugar in a large mixing bowl. Mix until smooth and set aside.
- In a separate mixing bowl, combine strawberry glaze and sliced strawberries; set aside.
- Place a layer of whole graham crackers in the bottom of a 9x13" pan. Spread half of the cream cheese mixture over the graham crackers. Add another layer of crackers; then spread a thin layer of the cream cheese mixture on top of the second layer of graham crackers.
- Pour the cooled blueberry sauce on top and spread out evenly.
- Then carefully spread the remaining cream cheese mixture over the blueberry sauce.
- Spread the strawberries and glaze on top of the cream cheese mixture.
- Cover and freeze for several hours; then remove and cut into pieces before it freezes completely (this will make it easier to cut). Return to the freezer until ready to serve.
Note: You may want to wait to cover the dessert until the top is frozen so that your foil or plastic wrap does not stick to the strawberry topping. |
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Container: 9 x 13 baking dish
Servings: 18
|  | | Ingredients | | - | | FRESH BLUEBERRY SAUCE: |
| - | | 1 cup sugar |
| - | | 1 tablespoon cornstarch |
| - | | 1/8 teaspoon salt |
| - | | 1/8 teaspoon cinnamon |
| - | | 2/3 cup water |
| - | | 3 cups blueberries |
| - | | Zest from one lemon |
| - | | 1 tablespoon fresh lemon juice |
| - | | DESSERT: |
| - | | 2 packages cream cheese, softened (8 ounce pkg) |
| - | | 1 package Cool Whip (12 ounce pkg) |
| - | | 1 1/2 teaspoons vanilla |
| - | | 1/4 cup sugar |
| - | | 1 pound sliced strawberries |
| - | | 1 package strawberry glaze (small tub) |
| - | | 1 box graham crackers |
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