LC's famous ginger cookies~and more soupy-chicken recipes~

[Cracker]

LC, I've had this at potluck meals, it's great:

4 ounces cream cheese, softened
¹⁄₂ cup confectioners' sugar
¹⁄₂ cup heavy whipping cream, whipped
1 (9 inch) pastry shell, baked
²⁄₃ cup sugar
¹⁄₄ cup cornstarch
¹⁄₂ cup water
¹⁄₄ cup lemon juice
3 cups fresh or frozen blueberries




Directions
1. In a small mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread into pastry shell.
2. In a large saucepan, combine the sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving.

Here's a similar one with a graham cracker crust, has more cream cheese so it MUST be better, haha:

Blueberry Cream Cheese Pie

One 9″ Graham cracker crust

1 8 oz. PHILADELPHIA Cream Cheese bar

1 can condensed milk

¹⁄₃ cup lemon juice

1 tsp. vanilla

Mix the cream cheese with the condensed milk with a mixer. Then add the lemon juice and vanilla. Mix well to thicken. Pour into crust.

Blueberry Topping

1 ¹⁄₂ cups fresh or frozen blueberries

¹⁄₄ cup sugar

Heaping tsp. corn starch

Cook berries with sugar over medium/low heat, stirring well. Add a heaping tsp. corn starch to thicken. Mix well and cook about 5 min.
Pour over top of cream cheese mixture and chill for a few hours.