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    Blueberry Cream Cheese Dessert


    Source of Recipe


    Edna Campbell

    List of Ingredients




    -- CRUST:
    1 cup chopped pecans
    1/2 cup margarine -- 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

    Recipe



    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.
 

 

 

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