“A no-cook layered blueberry cheesecake.”
READY IN:
1hr
SERVES:
16
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Make Crust: Mix together graham cracker crumbs, melted butter and honey. Press crumb mixture into bottom of 9"x13" pan.
  2. Filling: Beat butter, cream cheese and icing sugar together until fluffy. Spread over crust.
  3. Jello: Sprinkle 2 packages of gelatin over 1/4 c cold water. Let sit until softened.
  4. Stir in 1 c boiling water until gelatin is dissolved.
  5. Stir in 1 c grape juice concentrate.
  6. Add 4 c frozen blueberries.
  7. Spread as a layer over cream cheese.
  8. Put in fridge until set.
  9. Whip cream and spread over jello fruit layer.

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