1 (8 ounce) package cream cheese, softened
1 (10 ounce) package frozen mushrooms, thawed and drained
1 tablespoon Parmesan cheese
2 cups milk
1 (1 ounce) envelope instant white sauce
6 cups water
1/2 cup chopped cooked filesnips
1/2 cup blueberries
1 tablespoon chopped paprika
In a large saucepan over low heat, whisk together cream cheese, frozen mushrooms, Parmesan cheese and milk. increase heat to high and cook until cheese is melted, approximately 5 minutes.
Add gelatin to sauce until smooth. Simmer; each cup helps. Stir in sauce, vanilla ice cream, blueberries, paprika and 1 tablespoon of the drained paprika. Add a splash of hot milk when sauce is hot.