Delicious Blueberry Cheesecake
1 2/3 cups graham-cracker crumbs
¼ cup sugar
¼ cup softened butter or margarine

Blend well and press firmly in 8-inch pie plate.

1 box lemon instant pudding        
1 pkg (8oz) cream cheese
2 cups milk        
1 cup blueberries

Follow directions on box, add the blueberries, and pour into graham cracker crust. Top with
Blueberry Glaze.

Blueberry Glaze
1/3 cup sugar                  1 Tbsp. cornstarch
1 ½ cups blueberries        1 Tbsp. lemon juice
½ cup water

  1. One hour before serving: In a small saucepan, combine sugar and cornstarch; mix well.
  2. With fork, crush ½ cup blueberries.  Stir into sugar mixture along with ½ cup water.  
    Bring to boiling, stirring, until thickened and translucent.  Add lemon juice and rest of
    blueberries.  Cool 30 minutes.
Bonnell's Blueberries