Shirley found this recipe in a Southern Living magazine in 1983 and it became a traditional Christmas recipe almost immediately. It is very decadent.

Shirley is always ready for a new adventure – like trying a new recipe. The great part is when it becomes a winner!
Crust:
In 9×13 inch pan, mix and press:
1 ¾ cup graham cracker crumbs
1/2 cup sugar
1/2 cup butter, melted
Batter:
3/4 cup sugar
1 8 oz. package cream cheese, softened
Bake at 350º F. for 30 minutes. Allow to cool.
Pudding:
Mix:
2 ½ cup milk
1 2 ¾ oz. package vanilla instant pudding
1/4 cup Amoretto
Blueberry Topping:
Mix in saucepan:
1/4 cup Amoretto
1 ¼ cup sugar
1/4 cup cornstarch
5 cups blueberries thawed
2 ½ cup milk
1 2 ¾ oz. package vanilla instant pudding
1/4 cup Amoretto
Mix the batter. Spread onto the crust and bake at 350º F. for 30 minutes. Allow to cool.
Mix the pudding and beat for 2 minutes. Spread on top of the cooked batter.
Stir the blueberry topping in a saucepan and cook until thickened. Spread over the pudding. Chill. Upon serving, top with whipped cream.
Desserts, 2001