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| BLUEBERRY CREAM CHEESE DESSERT | |
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CRUST: 1 cup chopped pecans 1/2 cup (1 stick) butter, melted 1 cup all-purpose flour Combine ingredients; spread in a 9x13-inch pan and bake for 15 minutes at 350°F. Cool. FILLING: 1 (8 oz.) cream cheese, softened 1 cup confectioners' sugar 8 oz. Cool Whip Cream together cream cheese and confectioners' sugar. Fold in Cool Whip. Spread over cooled crust. TOPPING: 1 cup sugar, divided 3 tbsp. cornstarch 1/4 cup water 4 cups blueberries, fresh or frozen 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. Makes 12 servings. Submitted by: Cynthia Webb | |
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recipe reviews #185351
Lori Vanscyoc (Tennessee) says:
I added more cornstarch to the fresh blueberries and nutmeg and grated lemon zest while cooking berries.
#184444
Bakergirlinoxford (Michigan) says:
This was delicious! The homemade blueberry topping was very easy to make and sure beats the canned topping. I followed the recipe exactly, but put about 5 more minutes on the timer for baking the crust.
#166412
Erica (Alabama) says:
I made this twice in 5 days. I used the graham cracker crust also!!! Delicious :)
#126387
Gingerisme (Arizona) says:
I got rave reviews at a church potluck I took this too. I made it the exact recipe way and then a low fat, low sugar version for home. Both were very good!
#104796
Brenda (Florida) says:
Wow! This dessert is delicious. Perfect combination of textures and flavors. My pecans were coarsely chopped and the dough did not cover the entire bottom of my 9x13 pan but that was not a problem as there was no sticking and every bite contained crust.
#102976
Ariana (California) says:
This was soo good, I made a personal sized one. The results stunned me!!
#94547
Jennie (Utah) says:
This recipe is one of our favorites! When we are in a hurry, we use canned blueberry pie filling. Delicious!
#55043
Alicia (Pennsylvania) says:
Great Dessert and easy to make. I would add some suggestions for the topping only. I would add 4 tbsp of cornstarch to a 1/4 cup water and 1/2 sugar. Stir constantly until mixture boils. then add in 4 cups of blueberries and the rest of the sugar and bring the mixture to a boil and so it thickens. If it does not thicken add more cornstarch as needed. When I made this my blueberries were frozen so I needed to add more cornstarch to get a thicken top layer.
#48488
Susan (Indiana) says:
This recipe is absolutely fantastic! Made it and everyone loved it! The filling is sooo good that you really don't need a crust! Will definitely make this again. Thanks so much!
#39486
April Lachapelle (Connecticut) says:
I love this! I did twist it a bit to make it easier. I used a graham cracker crust (ready made) and it was a big hit with my family! Thanks Cynthia!
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