Crunchy Blueberry Delight
|Margarine/Butter||1⁄2 Cup (8 tbs)|
|Flaked coconut||1 1⁄3 Cup (21.33 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|Graham cracker crumbs||2⁄3 Cup (10.67 tbs) (About 9 Squares)|
|Frozen unsweetened blueberries||20 Ounce (About 4 Cups)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Water||1⁄2 Cup (8 tbs)|
Microwave margarine uncovered in square baking dish, 8x8x2 inches, until melted, 30 seconds to 1 minute.
Stir in coconut, flour, brown sugar and cracker crumbs.
Microwave uncovered until lightly toasted, 5 to 7 minutes, stirring every 2 minutes.
Reserve 3/4 cup coco nut mixture for topping; press remaining mixture firmly and evenly in baking dish.
Mix blueberries, granulated sugar and corn starch in 2 quart casserole or bowl.
Gradually stir in water.
Cover and microwave until mixture boils and thickens, 11 to 12 minutes, stirring every 4 minutes.
Spoon blueberries over coconut crust.
Sprinkle with reserved coconut mixture.
Refrigerate until set, 2 to 4 hours.
Cut into squares.