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BLUEBERRY CREAM CHEESE DESSERT 
CRUST:

1 cup chopped pecans
1/2 cup butter, melted
1 cup flour

FILLING:

8 ounces cream cheese, softened
1 cup powdered sugar
8 ounces Cool Whip

TOPPING:

4 cups blueberries, fresh or frozen
1 cup sugar, divided
3 tablespoons cornstarch
1/4 cup water

Combine crust ingredients; spread in a 9 x 13-inch pan and cook for 15 minutes at 350 F. Cool.

Cream together the cream cheese and powdered sugar. Fold in Cool Whip.

Spread over cooled crust.

Combine 1/2 cup sugar and cornstarch in a saucepan. Add water then 2 cups of the blueberries. Cook over medium heat. stirring constantly, until thickened and translucent. Crush some of the blueberries as they cook.

Remove from heat and add remaining sugar and blueberries. Cool. Spread over cream cheese filling and chill.

Serving Size: 12

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 Rating: 4.8 / 5 - Reviews: 7
Jul 8, 3:37 PM
April Lachapelle (Connecticut) says:
Oct 18, 4:16 PM
Susan (Indiana) says:
Dec 15, 9:07 AM
Alicia (Pennsylvania) says:
Feb 19, 9:51 PM
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Jun 17, 2:58 PM
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Jul 13, 1:32 PM
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May 30, 12:23 AM
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