Lemon Chiffon Blueberry Dessert
"This cool and creamy no-bake dessert is perfect for hot summer days. I sometimes replace raspberries for half of the blueberries to make it look more patriotic. —Jodie Cederquist, Muskegon, Michigan..."
INGREDIENTS
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1-1/2 cups graham cracker crumbs (about 24 squares)
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1-1/3 cups sugar, divided
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1/2 cup butter, melted
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1-1/2 cups fresh blueberries, divided
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1 package (3 ounces) lemon gelatin
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1 cup boiling water
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11 ounces cream cheese, softened
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1 teaspoon vanilla extract
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1 carton (16 ounces) frozen whipped topping, thawed
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