If you're planning an Easter buffet, this dessert needs to be on it. It's got all the richness of a blueberry cheesecake, but with a lightness that's perfect for spring and the self-serve quality of a trifle. Put it in a pretty dish with a big spoon. Blueberry Cloud Dessert 12 ounces frozen blueberries 1/2 cup cold water 2 tablespoons cornstarch 2 tablespoons sugar 1 tablespoon lemon juice zest of one lemon 1 angel food cake, sliced into 1-inch cubes 2 packages light cream cheese 2/3 cup half-and-half 2/3 cup sugar 2 cups heavy whipping cream 3 tablespoons powdered sugar 1/2 teaspoon vanilla 3/4 cup graham cracker crumbs Directions In a sauce pan over medium heat, add blueberries. Whisk cold water and cornstarch together, then pour over blueberries along with sugar, lemon juice and lemon zest. Stir and heat until thickened, then remove from the heat and allow to cool to room temperature. In a mixing bowl, combine the cream cheese with half-and-half and 2/3 cup sugar until creamy and smooth. Fold the cubed cake into the mixture until all the cubes are covered in cream and set aside. In a separate mixing bowl, add the powdered sugar and vanilla to the whipping cream and beat until stiff peaks form. To assemble, place a generous amount of the cake mixture in the bottom of the serving dish, followed by even dollops of the blueberry mixture, topped with a layer of whipped cream. Repeat the layers and top with a layer of graham cracker crumbs. Cover and chill for at least 4 hours before serving.