Yankee Doodle Dandy Dessert

Serve this red, white, and blue dessert with Patriotic Pride!

Ingredients:

• Crust
• 3 cups crumbs (graham cracker or vanilla wafer)
• 3/4 cup butter or margarine, melted
• 1/2 cup powdered sugar
  Filling
  Bottom Layer:
• 4 cups blueberries, washed and picked over
• 2/3 cup sugar
• 1/4 cup cornstarch
• 1 tsp. unflavored gelatin
• 1 cup water
• 24 oz. cream cheese
• 1/4 cup milk
• 1/4 cup sugar
  Top Layer:
• 4 cups sliced strawberries (1 qt. or about 1.5 lbs.)
• 1.5 cups strawberry glaze (use a convenience product or make your own)

Directions:

Crust: Combine ingredients and press into the bottom and sides of a 3-quart glass baking dish. Bake 10 minutes at 325 degrees F. Cool. If preferred, crust may be unbaked - chill thoroughly before filling. (Unbaked crumb crusts are "crumblier" when cut than baked ones.)
Bottom Layer: Set aside 1/2 cup of blueberries for garnish. Combine 2/3 cup sugar, cornstarch, gelatin, and water in a saucepan. Cook and stir until mixture boils; boil one minute. Stir in blueberries and cook 2 minutes longer. Pour over cooled crust; chill until bottom layer is firm. (Too much trouble? Substitute canned blueberry pie filling!)
Middle Layer: Beat cream cheese, milk, and sugar together until smooth and creamy. Spread over blueberry layer.
Top Layer: Arrange sliced strawberries in rows over cream cheese; scatter reserved blueberries over all. Spoon or squeeze glaze over strawberries. Cover and refrigerate overnight.

Makes 16 servings

Per serving: 412 calories; 54% calories from fat; 25g total fat; 15g saturated fat; 68mg cholesterol; 333mg sodium; 43g total carbohydrate; 5g protein