A light and sweet ending to a summer barbecue. This no bake "cheese cake" recipe can be whipped up in a hurry. You can double the recipe and put it into a large sheet pan (for a big crowd). My husband likes to eat this frozen.
CRUST1/2 cup melted butter1/4 cup white sugar2 cups graham cracker crumbsMix crust ingredients and press onto the bottom of a 9x13 baking pan. Bake at 325 for about 8 minutes. Cool before filling.FILLINGLarge size Cool Whip1 small box of lemon jello1 cup of boiling water1 cup white sugar8 ounce cream cheese (room temperature)2 teaspoons vanilla1/4 teaspoon lemon extractDissolve the lemon jello in the boiling water and let it cool to room temperature (don't let it set up). Beat the cream cheese, white sugar and both extracts together until creamy and smooth. Beat the cooled jello and the cream cheese mixture into the Cool Whip until it is very well mixed. Pour onto the cooled crust and chill at least 2 hours.BLUEBERRY SAUCE2 cups fresh blueberries1/2 cup white sugar2 tablespoons cornstarch1/3 cup water1/2 teaspoon vanilla extractMix the sugar and cornstarch in a medium size sauce pan and gradually add the water (whisking to mix). Stir in blueberries and bring to a simmer. Simmer until it thickens then simmer one minute longer. Stir in the vanilla. Serve warm or cold.SEE VIDEO TUTORIAL >>
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