Be creative in your presentation. I served this dessert in martini glasses, but anything will do, even muffin tins with paper liners.
This recipe is a combination of several, so you may have to work with the amounts of crust vs. filling vs. topping to make everything come out even.
2 ½ cups graham cracker crumbs
½ cup melted butter
Mix and press into glasses by making a well in the middle of each glass with a spoon. This mix will cover the bottom and about ½ inch of the sides of 15 martini glasses. Refrigerate while mixing the filling.
12 oz. cream cheese
1 t. vanilla
2 envelopes Dream Whip
1 cup milk
¾ cup sugar
Beat until stiff and pour into glasses – will fill approx. 30 glasses.
Refrigerate until firm
Place 2 cups blueberries in a pan, barely cover with water, and simmer for 10 minutes. Strain through a cheese cloth to yield 2 cups blueberry juice. Add ½ cup sugar. In saucepan, sprinkle 1 unflavored gelatin packet over ½ cup water. Let stand for 1 minute. Stir over low heat, about 5 minutes, stirring until gelatin is complete dissolved. Add juice and sugar mixture and continue simmering for 10 minutes. Place in refrigerator to cool.
Pour ¼ -1/3 cup of blueberries over filling and then 2 T. of the cooled blueberry gelatin mixture. Refrigerate. Dessert will keep well if covered with plastic wrap for 3 days.