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