Lemon Chiffon Blueberry Dessert

• 1-1/2 cups graham cracker crumbs (about 24 squares)
• 1-1/3 cups sugar, divided
• 1/2 cup butter, melted
• 1-1/2 cups fresh blueberries, divided
• 1 package (3 ounces) lemon gelatin
• 1 cup boiling water
• 11 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 1 carton (16 ounces) frozen whipped topping, thawed

1. Combine cracker crumbs, 1/3 cup sugar and butter, reserving 2 tablespoons for topping. Press remaining crumb mixture into a 13x9-in. dish. Sprinkle with 1 cup blueberries.
2. In a small bowl, dissolve gelatin in boiling water; cool. In a large bowl, beat cream cheese and remaining sugar. Add vanilla; mix well. Slowly add dissolved gelatin. Fold in whipped topping. Spread over blueberries. Refrigerate, covered, until set, about 3 hours. Top with reserved crumb mixture and remaining blueberries. Refrigerate leftovers.

graham cracker crumbs, sugar, butter, fresh blueberries, lemon gelatin, boiling water, cream cheese, vanilla, frozen whipped topping

Taken from www.tasteofhome.com/recipes/lemon-chiffon-blueberry-dessert/ (may not work)