2 cups of fresh blueberries
half a box of graham crackers made into crumbs (approximately 2 cups of crumbs)
1/3 cup of sugar (omit this if you want less sugar)
1 stick of butter melted
8 ounces of cream cheese brought to room temp.
2/3 cup powdered sugar
1 large container of cool whip
8 ounces of chopped walnuts
Preheat the oven at 350*. Mix the cracker crumbs, half the walnuts, sugar, and melted butter in a bowl. Spray a 9x13 pan with non stick spray. Press crumb mixture into the bottom of your pan. Bake for 10 minutes and cool. Refrigerate until cold and set.
Use your mixer to combine room temperature cream cheese and powdered sugar. Mix well. Spread this over your graham cracker crust. This will be a pretty thin layer. Spread your blueberries over the cream cheese. Top this with cool whip. Sprinkle with remaining chopped walnuts. Refrigerate and serve cold. This is a great desert to make a day ahead. It tastes best the next day.
This is one of Tommy's favorite deserts. We used the blueberries from our bushes to make this for his birthday last weekend. I make 2 9x13 pans for my family.
*Note: You could buy graham cracker pie crusts from the grocery store. Homemade is better though!*