This is a wonderful dessert if you like cream cheese and blueberries.

Blueberry Cream Cheese Dessert Recipe

Ingredients
Crust:
1 package graham crackers
½ cup butter or margarine
¼ cup sugar
Filling:
2 whipped topping (8 oz. each)
1 cup powdered sugar
8 oz. cream cheese
1 can blueberry pie filling (21 oz. can)

Directions
Preheat oven to 350°F.
Crust: Mix graham crackers, butter or margarine and sugar together and pat into the bottom of a 9x13 baking pan.
Bake crust for 5 min.
Filling: Combine one 8 oz. carton of whipped topping with the powdered sugar, and cream cheese in a mixing bowl. Blend with an electric mixer until smooth. Spread over cooled crust.
Top filling with the blueberry pie filling and then top the blueberry filling with the second 8 oz. carton of whipped topping.
Chill in the refrigerator.

Just in time for Easter. Here is a cake recipe that is easy and it can be decorated for Easter or other holidays. I like to put things on top for color. For instance: M&Ms, colored coconut, jelly beans, candy sprinkles, just to name a few.

Jello Poke Cake

1 pkg. (2-layer size) white cake mix
1 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Gelatin, any flavor
1/2 cup cold water
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
PREPARE and bake cake in 13x9-inch baking pan as directed on package. Remove from oven. Cool cake in pan 15 minutes. Pierce cake with large fork at 1/2-inch intervals.
MEANWHILE, stir boiling water into dry gelatin mix in small bowl at least 2 minutes until completely dissolved. Stir in cold water; carefully pour over cake. Refrigerate 3 hours.
FROST with whipped topping. Refrigerate at least 1 hour or until ready to serve. Cut into 16 slices. Store leftover cake in the refrigerator.