¾ cup white sugar
2 T cornstarch
3 T lemon Jello powder
1 cup cold water
2 – 3 cups of graham cracker crumbs
½ cup butter, softened
1 cup chopped pecans
8 oz cream cheese at room temp
1 cup powdered sugar
12oz cool whip, thawed
4 cups fresh blueberries
In a sauce pan, mix white sugar, cornstarch and Lemon Jello powder. Add the cold water and mix well. Continue stirring while bringing mixture to a boil. Cook for approximately 3 minutes until it is clear and runny but thickened. Set aside to cool.
Once cool, add blueberries and mix well to coat the blueberries with the sauce.
Mix the butter, graham cracker crumbs and chopped pecans well. Lightly press into a 9 x 13 inch pan.
Mix the cream cheese and powdered sugar. Fold in the cool whip. Spread this mixture over the crust. Top with the blueberry mixture.
Refrigerate at least 4 hours or overnight before serving.
