BLUEBERRY TORTE

9” or 10” graham cracker crust

8 oz. cream cheese, softened

2 eggs

1 1/2 cups sugar, divided

3/4 cup water

3 tab. cornstarch

2 cups blueberries, fresh or frozen

Preheat oven to 375'. Beat cream cheese with eggs and 1 cup of the sugar until smooth; pour into crust and bake 20 to 25 min. Meanwhile, mix water, remaining sugar and cornstarch in saucepan; cook over low heat until thickened. Add blueberries, heating through. Pour on top of cream cheese mixture. Chill.

CHERRY ALMOND PIE

¼ to ½ cup sugar

3 to 4 tab cornstarch

6 cups fresh sweet cherries, pitted

3 tab. almond-flavored liqueur

1 baked pie shell

coconut crumb topping

In saucepan combine sugar and cornstarch; add cherries and liqueur. Cook and stir over low heat until mixture thickens. Spoon into baked pie shell. Sprinkle with Coconut Crumb Topping to within 2" of center. Bake 375' for 10 to 12 min. or until coconut is toasted.

COCONUT CRUMB TOPPING; Combine 1 cup flour and ½ cup sugar; cut in 1/3 cup butter until texture of coarse cornmeal. Stir in ½ cup coconut.

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