Crust;
1/2 pound honey graham crackers(crushed real fine)
3/4 cup melted margarine
2 tablespoons sugar
Mix the above until all crumbs are coated, pour into 13x9x2 pan and spread evenly on bottom.
Filling;
1 quart (4 cups) Huckleberries
2 cups sugar
1 cup water
5 heaping tablespoons cornstarch dissolved in 2 cups cold water (mixed well)
Put the first three items in large pot, heat to boiling, stirring occasionally, Add cornstarch mixture and cook until thickened, stirring so it won't burn or stick. Cool filling until it is at room temp. When filling is completely cooled pour over crust and chill for several hous until it is firmly set in pan.
Topping;
2-8oz cool whip
2-8oz cream cheese(softened)
2 cups powdered sugar
2 teaspoons vanilla
Mix cream cheese, powdered sugar and vanilla until smooth, then blend in cool whip until completely smooth. Spread over filling and chill for several hours until firm.
9" Pie shell
3 oz Pkg Cream cheese
1/2 cup powdered sugar
1 teaspoon Vanilla
1/2 pint whipping cream
2 cups fresh huckleberries
1 cup sugar
1/2 cup water
3 tablespoons cornstarch
Mix cream cheese, powdered sugar and vanilla together. Spread the cream mixture onto the bottom of a baked pie shell.
In saucepan, combine the huckleberries, sugar, water, cornstarch and bring to a boil. Cook until thickened. Pour on top of the cream mixture. whip the cream and spread on top of cooled pie. Top with fresh huckleberries.