2 container s (8 oz. each) whipped topping, divided
1 cup granulated sugar
4 Tbsp cornstarch
1 small box Jell-O Raspberry Flavored Gelatin
1 pint or 1 small bag frozen blueberries
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Let's Make It
Crust: Follow directions on graham cracker box for a pie crust and double it. Bake at 350 degrees F for 10-12 minutes. Let cool.
Cream layer: Mix in mixing bowl cream cheese and powder sugar until well blended. Fold in 1 container whipped topping. Spread on top of the graham cracker crust. Place in the refrigerator to chill.
Blueberry layer: In a medium saucepan add 1 cup water, granulated sugar and cornstarch. Cook on medium heat, stirring constantly, until it looks clear and is thicken up. Remove from heat and add 3 Tbsp. of the dry Jell-O mix. Add blueberries being careful not to mash the blueberries. Cool and then spread on top of cream cheese layer. Place in the refrigerator to chill. Before serving add the other container of whipped topping to the top of the cake.