INGREDIENTS

1. Base

2. 1 1/2cupsgraham wafer crumbs
3. 1/2cupmargarine
4. 1/3cupsugar(I use a little less)
5. 1tablespoonflour

6. Filling

7. 1 (170 g)packagevanilla instant pudding mix
8. 3cups coldmilk

9. Saskatoon Filling

10. 3cupssaskatoon berries
11. 1 3/4-2cupswater(use just enough to cover berries)
12. 1/3cupsugar
13. 2tablespoonscornstarch
14. 2tablespoonswater

15. Topping

16. 1cupwhipping cream(making 2 cups whipped)
17. 1 (8 ounce)packagecream cheese(softened to room temperature)

DIRECTIONS

1. Base.
2. Mix together.
3. 1 1/2 cups Graham crumbs, 1/2 cup margarine, 1/3 cup sugar, and 1 tablespoon flour and pat into a 9×9 pan.
4. Filling.
5. Beat 1 (170g) Vanilla Pudding Mix with 3 cups of cold milk using a whisk or an electric beater and spread over base.
6. Saskatoon filling.
7. In saucepan 3 cups berries, 1/3 cup sugar, cover with enough water to cover the berries, simmer about 5 minutes or until berries are cooked, smooth together the 2 tablespoons of cornstarch and the 2 tablespoons water,thicken, cool.
8. When cool spread over the pudding layer.
9. Topping.
10. 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 andspread over the top of the Saskatoon layer.
11. Refrigerate.
12. 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!