Blueberry Cream Dessert

• 4 1/4 c. graham cracker crumbs
• 3/4 c. sugar
• 6 Tbsp. butter or margarine, melted
• 1 envelope unflavored gelatin
• 1 c. dairy sour cream
• 1 (8 oz.) carton (1 c.) blueberry yogurt
• 1/2 tsp. vanilla
• 1/2 c. whipping cream
• 1 c. fresh or frozen blueberries

1. In a bowl combine cracker crumbs, 1/4 cup sugar and melted butter or margarine.
2. Reserve 1/4 cup of crumb mixture for topping.
3. Press remaining crumbs on bottom of 10 x 6 x 2-inch dish.
4. In a saucepan mix the remaining 1/2 cup sugar and gelatin. Add 3/4 cup cold water.
5. Heat and stir until gelatin and sugar dissolve.
6. In a bowl combine sour cream and yogurt.
7. Gradually blend gelatin mixture.
8. Add vanilla.
9. Chill until partially set. Whip cream to soft peaks, fold in blueberries and pour over crust. Sprinkle reserved crumbs on top and chill until set.
10. Makes 8 servings.

graham cracker crumbs, sugar, butter, unflavored gelatin, sour cream, blueberry yogurt, vanilla, whipping cream, blueberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=224287 (may not work)