1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup plus 2 tbl melted butter or margarine
1 envelope unflavored gelatin
3/4 cup cold water
1/2 cup sugar
1 8oz carton sour cream
1 oz carton blueberry yogurt
1/2 tsp vanilla extract
2/3 cup whipping cream
1 cup fresh or frozen blueberries, thawed

Combine first 3 ingredients, stir well. Reserve 1/4 cup crumb mixture for topping. Firmly press remaining crumb mixture into an ungreased 11 x 7 x 1 1/2 inch dish. Set aside.

Sprinkle gelatin over cold water in a small saucepan. Let stand 1 minute. Add 1/2 cup sugar; cook over low heat, stirring constantly, until gelatin and sugar dissolve. Remove from heat. Combine sour cream & yogurt; gradually add to gelatin mixture, stirring until blended. Stir in vanilla. Cover & chill 1 hour or until mixture is the consistency of an unbeaten egg white.

Beat whipping cream at high speed until soft peaks form. Gently fold whipped cream into gelatin mixture. Stir in blueberries. Spoon blueberry mixture into prepared dish. Sprinkle with reserved crumb mixture. Cover & chill 8 hours. Cut into squares. 8 servings.