Candice Auliye’s blueberry delight recipe

Recipe for graham cracker crust:

• 1 1/2 cups of crushed Graham crackers (I use 1 sleeve)
• 6 tablespoons of melted butter

1. Preheat oven to 350
2. Mix graham cracker crumbs with melted butter well, press firmly into the bottom of a pie pan or baking dish
3. Bake until golden brown for me it’s 7 – 10 minutes allow to cool completely

Recipe for blueberry delight from my late cousin and friend Jackie Ivanoff:

• Crust
• 1 cup walnuts
• 1 cup flour 
• 1 stick of melted butter

1. Mix together and press into bottom of 9×13 in baking dish bake at 350 for about 15 minutes
2. Must cool completely before adding any layers.

Blueberry layer:

• 2 cups of sugar
• 2 cups of hot water
• 5 tbsp cornstarch
• 2 cups of blueberries
• 3 tbsp strawberry jello

1. Combine sugar, water and cornstarch together in sauce pan and cook over stovetop, stirring constantly until rolling boil, add jello and blueberries. Allow mixture to completely cool before spreading evenly on crust.

Top layer:

• 1 package softened cream cheese
• 1 tbsp of lemon juice
• 1/3 cup powdered sugar

1. Mix together until fluffy then fold in 1 – 8 oz. tub of cool whip and spread on top of cooled blueberry layer.
2. Optional to top with some blueberries, chopped pecans or walnuts and Graham cracker crumbs before serving. Enjoy!