- Blueberry Bonanza

BLUEBERRY BONANZA



Crust
1 sleeve (about 27) of Digestive biscuits, finely crushed
1 tsp white sugar
¼ tsp cinnamon
½ c butter, melted

Cheese Layer
8 oz. pkg cream cheese
½ c white sugar
2 eggs
1 tsp vanilla

Blueberry Layer
3 c frozen blueberries
½ c white sugar
½ c water
1 T lemon juice
4 tsp cornstarch
½ c cold water

Topping
2 c whipping cream
2 T white sugar
3 Digestive biscuits, crushed

Preheat oven to 325º.

Crust:
Mix ingredients together and pat lightly into a 9 x 13 pan (I use a Pyrex baking dish) and bake at 325º for 10 minutes.

Cheese Layer:
Mix ingredients together and spread over crust. Bake at 325º for 20 minutes.

Blueberry Layer:
Combine blueberries, sugar, water and lemon juice in a saucepan and bring to a boil. Dissolve cornstarch in the cold water and add to the blueberry mixture. Stir until thickened and pour over baked cheese layer. Cool completely.

Topping:
Whip cream with sugar and spread on top of blueberry layer. Sprinkle with Digestive biscuit crumbs and refrigerate until serving time.

Notes:

(i) You can easily make this the day before – it lasts for a couple of days at the very least.