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 Blueberry Chef
 - Recipes for Blueberries.

5 cups miniature marshmallows
½ cup milk
1 cup sugar
4 Tbsp cornstarch
½ cup water
3 cups fresh blueberries
2 Tbsp lemon juice
1-1/3 cup graham cracker crumbs
1/3 cup melted margarine
1 cup whipping cream

Combine marshmallows and milk in saucepan. Place over low heat and stir until marshmallows are melted. Let cool until slightly thickened, stirring occasionally.

In another saucepan, combine sugar and cornstarch. Stir in water and cook until slightly thickened, stirring constantly. Add blueberries and lemon juice; cook for about two minutes or until thickened. Let cool.

Combine crumbs and margarine; set aside 1/4 cup. Press remaining crumb mixture on to bottom of 9-inch square baking pan. Whip cream and fold into cooled marshmallow mixture; spread over crumb crust. Cover and refrigerate about an hour or until set.