This was one of my favorite desserts growing up. It's time comsuming but easy to make. I have made it many times without the Amaretto and it's still fabulous!
1 3/4 cup graham cracker crumbs
1/2 cup sugar
1/2 cup butter
2 eggs
3/4 cup sugar
1 8 ounce package cream cheese
2 1/2 cup milk
2 (3 3/4 ounce) packages vanilla instant pudding
1/2 cup amaretto, divided
1 1/4 cup sugar
1/4 cup cornstarch
5 cups blueberries, fresh or frozen
1 8 ounce carton Cool whip
Preheat oven to 350 degrees. Combine first 3 ingredients. Press into a greased 9 x 13 pan. Combine eggs, 3/4 cup sugar and cream cheese in a medium mixing bowl. Beat till smooth with mixer. Spread over crumbs layer in pan. Bake for 30 minutes and cool. Combine milk, pudding, and 1/4 cup amaretto. Beat 2 minutes on low and spread over cream cheese layer. Combine 1 1/4 cup sugar and cornstarch in large pan. Gradually add 1/4 cup amaretto. Stir till smooth. Add berries and cook over medium heat stirring constantly till thick. Cool. Poor blueberries over pudding and chill. Before serving cover blueberry layer with Cool Whip.
TIP OF THE DAY: To save time you can substitute 2 cans blueberry pie filling for the cooked blueberries- just omit the sugar, cornstarch and blueberries listed on the ingredient list- and just stir in the amaretto into the blueberry pie filling before spreading it over the pudding layer.
Tomorrow's Daily Special: Mini Hamburgers
