My friend Erin (who I definitely don't get to see as often as I'd like!) sent me this recipe for Blueberry Delight a year ago during blueberry season. I never got around to making it...until now.
Oh. My. Word.
It is sort of the cousin of that layered Strawberry Pretzel Dessert - but better. Dusty enjoyed it as his Father's Day treat. Thank you Erin!
Grease a 9 x 13 casserole dish liberally and preheat your oven to 350 degrees.
2 cups graham cracker crumbs
1/2 cup confectioner's sugar
1 stick butter
1 cup chopped pecans
Mix these ingredients thoroughly and press into the 9 x 13 casserole.
8 oz softened cream cheese
1 cup sugar
2 beaten eggs
2 tsp. lemon or lime juice
1 tsp. vanilla
Beat these together until smooth, then pour over the crust. Bake crust and cheesecake layer for 20 minutes. Let cool completely.
While the crust and cheese layer are baking, stir together the following ingredients in a medium saucepan:
1 cup sugar
1/4 cup water
3 Tbs. cornstarch
2 cups blueberries
Cook over medium heat until the mixture has thickened to the consistency to pie filling, then let cool completely.
Pour blueberry mixture over cooled cream cheese layer, then top with 1 large tub of whipped topping. Refrigerate to let it "marinate". Then watch it disappear!