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Torte: Blueberry and Cream Torte




Source of Recipe


Internet


List of Ingredients




2 cups graham cracker crumbs
1/2 cup butter or margarine, softened
1/2 cup sugar
1 8-ounce package cream cheese, softened
1/2 cup sugar
2 tablespoons milk
2 cups chopped pecans
1/2 cup heavy cream
2 teaspoons sugar
1 teaspoon vanilla extract
1 quart blueberries
1 cup sugar
3 tablespoons cornstarch

Recipe



Spray a 13x9-inch baking pan with non-stick vegetable spray.

In a medium bowl, combine cracker crumbs, butter, and sugar; mix until well blended. Press into prepared baking pan. Chill.

In a medium bowl, combine cream cheese, sugar, and milk; beat until smooth. Spread over prepared crust. Sprinkle pecans evenly over the top.

In a medium bowl, beat cream until soft peaks form; add sugar and vanilla; beat until stiff. Spread over pecans.

In a large saucepan; combine blueberries, sugar and cornstarch. Cook, stirring constantly, until mixture boils and thickens. Remove from heat; cool. Spread over whipped cream. Refrigerate.

Cut into squares to serve.