Luscious Blueberry Cream Squares Recipes

BLUEBERRY CREAM CHEESE SQUARES

Steps:

• Preheat oven to 350 degrees F.
• In a food processor or zipped top bag (using a rolling pin), crush graham crackers until very fine. You will need to do in batches. In a large bowl, combine graham crackers with melted butter. Spray a 9 x 13 baking dish with cooking spray and press half of the graham cracker into the bottom of the form, forming the crust. Bake for 15 minutes and let cool completely.
• In a medium sized saucepan, over medium heat, cook together blueberries, 1/2 cup sugar, water, cornstarch and lemon zest, stirring constantly, until thickened. Set aside and let cool completely.
• In another bowl, beat together cream cheese and the rest of the sugar until fluffy and sugar is completely dissolved. With a rubber spatula, slowly fold in Cool Whip.
• Assemble dessert by placing half the cream cheese mixture inside the cooled crust. Spread slowly and evenly until crust is completely covered. Continue with cooled blueberry mixture over the cream cheese layer and top with remaining cream cheese mixture and then remaining graham cracker crumb mixture. Press crumbs softly into the cream cheese mixture.
• Let sit overnight in the refrigerator before slicing into squares. Serve cold.

LUSCIOUS BLUEBERRY CREAM SQUARES

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1 hour 15 min. or until slightly thickened.
• Meanwhile, mix crumbs, 1/4 cup sugar and butter in 13x9-inch dish. Press onto bottom of dish. Refrigerate until ready to use.
• Whisk cream cheese and remaining sugar in large bowl until blended. Stir in 3 cups COOL WHIP. Spread over crust. Add fruit to thickened gelatin; stir. Spoon over cream cheese mixture.
• Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP.

DELICIOUS BLUEBERRY SQUARES!

Steps:

• Butter a 7 x 11-inch baking pan.
• Line bottom with a sheet of parchment paper; set aside.
• In a food processor, put the flour, oatmeal, brown sugar, baking powder, salt and cinnamon; PULSE to blend for 20 seconds.
• Add in the COLD butter chunks, and PULSE to cut in the butter into the dry ingredients until you have a crumbly mass (not dry, but not sticking together).
• Toss together the berry mixture with the sugar, cornstarch and lemon juice.
• Spread/pat (LIGHTLY) half of the oatmeal mixture on the bottom of the pan.
• Top/spread with the blueberry/cornstarch mixture as evenly as you can.
• Top/sprinkle with the remaining oatmeal mixture, and press down slightly.
• Chill the pan for 30 minutes (THIS IS IMPORTANT! must be chilled).
• Set oven to 350 degrees.
• Bake for 30-40 minutes, or until the fruit starts to bubble.
• Cool pan very well before cutting, or refrigerate for 2-3 hours before cutting into squares.
• Delicious!