Lemon Chiffon Blueberry Dessert

1 1/2 c. graham cracker crumbs (about 24 squares)
1 1/3 c. sugar, divided
1/2 c. butter, melted
1 1/2 c. fresh blueberries, divided
1 (3 oz.) pkg. lemon gelatin
1 c. boiling water
1 (8 oz.) and 1 (3 oz.) pkg. cream cheese, softened
1 tsp. vanilla extract
1 (16 oz.) carton frozen whipped topping, thawed

In small bowl combine crumbs, 1/3 cup sugar and butter. Set aside two tablespoons for topping. Press remaining crumb mixture into a 13-inch by 9-inch dish. Sprinkle with one cup blueberries. In small bowl dissolve gelatin in boiling water; cool. In large mixing bowl beat cream cheese and remaining sugar. Add vanilla; mix well. Slowly add dissolved gelatin. Fold in whipped topping. Spread over blueberries. Sprinkle with reserved crumb mixture and remaining blueberries. Cover and refrigerate for three hours or until set. Refrigerate leftovers. Makes 12-15 servings.

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