Courtesy Stephanie Staton
Yield: 16 bars
In a double boiler, combine butter and sugar, stirring until melted. Add egg product and whisk mixture until creamy, 2 to 3 minutes. Remove from heat.
In large bowl, combine crushed graham cracker and coconut. Stir in butter mixture.
Press crust into bottom of ungreased 8- by 8-inch pan. Let cool.
While crust cools, beat together cream cheese, sweetened condensed milk and egg product until smooth and creamy. Beat in lemon zest and juice until incorporated.
In small bowl, whisk together water and gelatin with fork until powder dissolves completely. Let cool and beat into cream cheese mixture. Fold in blueberries.
Spread filling on cooled crust. Refrigerate overnight.