Blueberry Ice Box Torte

1. Make crust: Grind the cereal in a food processor to the consistency of crumbs. Add the butter and process to combine. Press the mixture evenly in the bottom of a 9-by-13-inch aluminum pan. Freeze the crust for 2 or more hours.

2. While the crust is freezing, make the fruit layer: Combine thawed berries, all their juice, sugar and orange zest in a large saucepan. Bring to simmer and cook briefly to dissolve the sugar, about 1 minute. Combine the cornstarch with 3 tablespoons water in a jar, cover it tightly and shake until well combined. Stir the cornstarch mixture into the simmering blueberries. The mixture will quickly thicken. Give it a few more stirs and then turn off the heat. Let the fruit cool and then chill it thoroughly in the refrigerator. At this time, also place a large mixing bowl in the refrigerator to chill it (this will be used to whip the cream in Step #4.)

3. Make the cream cheese layer when you ready to assemble the torte: Combine the cream cheese and powdered sugar in a bowl and beat with electric beater until well-combined. Beat in the vanilla and milk. Let stand at room temperature while you make the whipped cream topping.

4. Make the topping: Whip the cream in the chilled bowl (and preferably with chilled beaters). Use medium speed at first, until consistency is thick, soft and fluffy, or until soft peaks begin to form. Then gradually blend in the sugar and vanilla and beat until stiff peaks form. Do not over-whip.

5. Assemble the torte: Spread the cream cheese filling evenly over the frozen crust. Spread the chilled fruit evenly over the cream cheese. Spread the whipped cream evenly over the fruit, or arrange it in dollops to suggest serving sizes. Chill the torte until serving time.