1 package white Jiffy cake mix
1 – 3.4 ounce package instant vanilla pudding mix
1 – 8 ounce package cream cheese, softened
1-3/4 cup milk
4 to 4-1/2 cup fresh blueberries
3 tablespoons cornstarch
1 cup sugar
1 – 8 ounce container Cool Whip
Bake the cake according to the directions on the box but use a 9-by-13-inch cake pan. Meanwhile, cook the blueberries, cornstarch and sugar until thick. Cool. Beat together cream cheese, milk and pudding. Spread cheese mixture on cooled cake and spread the blueberry mixture on top of cheese layer. Top with Cool Whip. Refrigerate for one hour or until ready to serve.
KATHY BROWN, CHISHOLM
Rhubarb Icebox Dessert
1-3/4 cups crushed graham crackers (about 28 squares), divided
3 tablespoons butter, melted
1 cup sugar
2 tablespoons cornstarch
4 cups diced fresh or frozen rhubarb
1 package (3 ounces) raspberry or strawberry gelatin
1 carton (8 ounces) frozen whipped topping, thawed
1-1/2 cups miniature marshmallows
2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
In a bowl, combine 1-1/2 cups cracker crumbs and butter. Press into a greased 13-by-9-by-2-inch baking pan. Bake at 350 degrees for 10 minutes or until lightly browned. Cool on a wire rack. In a large saucepan, combine the sugar, cornstarch and rhubarb. Bring to a boil; cook and stir for 2-3 minutes or until thickened and rhubarb is tender. Remove from the heat; stir in gelatin until dissolved. Cover and refrigerate for 1 hour or until partially set.
Spoon rhubarb mixture over crust. Combine whipped topping and marshmallows; spread over rhubarb mixture. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Carefully spread over marshmallow topping (the dish will be full). Sprinkle with remaining cracker crumbs. Refrigerate for at least 2 hours before serving. Makes 15 servings.
SUE STAHL, DULUTH