Ingredients

• 1 1/2 cups graham wafer crumbs
• 1/2 cup margarine
• 1/3 cup sugar (I use a little less)
• 1 tablespoon flour
• 1 (153 g) six serving size vanilla instant pudding mix
• 3 cups cold milk
• 3 cups saskatoon berries
• 1 3/4-2 cups water (use just enough to cover berries)
• 1/3 cup sugar
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 cup whipping cream (making 2 cups whipped)
• 1 (8 ounce) package cream cheese (softened to room temperature)

Instructions

1. Base, mix together Graham crumbs, margarine, sugar, flour and pat into pan.

2. Filling, beat Vanilla Pudding Mix with cold milk using a whisk or an electric beater, spread over base.

3. Saskatoon Filling, in saucepan berries and sugar, with enough water to cover the berries, simmer about 5 minutes or until berries are cooked, smooth together cornstarch and water, add stir until thickens, cool.

4. When cool spread over the pudding layer.

5. Topping.

6. In a large bowl beat the (8 ounce) package of cream cheese until smooth. In a second bowl whip the cup of whipping cream to make for two cups whipped. Blend the whipped cream into cream cheese and spread over the top of the Saskatoon layer.

7. Refrigerate.

8. Cooking time includes 30 minutes cooling time for the berry filling, which I often cool in the fridge, but be sure this mixture is cool before you spread it on the pudding layer!