1/2 cup sugar
1 tbs cornstarch
1/2 cup water
1 1/4 cup fresh OR frozen blueberries
1 tbs lemon juice

GRAHAM CRACKER MIXTURE:

2 1/4 cups graham cracker crumbs (about 36 squares)
2 tbs sugar
1/2 cup butter, melted

ICE CREAM:

1 1/2 cups sugar
1 (3.4 oz) pkg instant cheesecake OR vanilla pudding mix
1 qt heavy whipping cream
2 cups milk
2 tsp vanilla extract

in a small saucepan, combine sugar and cornstarch. gradually, stir in water until smooth. stir in blueberries and lemon juice. bring to a boil. reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. cover and refrigerate until chilled

in a large bowl, combine the cracker crumbs, sugar and cinnamon. stir in the butter. pat into an ungreased 15×10″x1″ baking pan. bake at 350 degrees for 10-15 minutes or until lightly browned. cool completely on a wire rack.

meanwhile, in a large bowl, whisk the ice cream ingredients. fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer’s directions. refrigerate remaining mixture until ready to freeze. whisk before adding to ice cream freezer (mixture will have some lumps).

crumble the graham cracker mixture. in a large container, layer the ice cream, graham cracker.mixture and blueberry sauce three times; swirl. freeze.

16 servings