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Blueberry Layered Dessert




Source of Recipe


blue ribbon recipes






Recipe Introduction


The fruit-and-cream can also be made with a pinch
of allspice, mace and cloves cooked into the
blueberries, which will add a surprising, spicy flavor.






List of Ingredients



• 2 cups self-rising flour
  
• 1/4 cup packed brown sugar
  
• 1 cup pecans -- chopped
  
• 1/2 cup butter -- or margarine, melted
  
• 1/2 cup granulated sugar
  
• 1 tablespoon self-rising flour
  
• 2 cups fresh blueberries -- or frozen
  
• 1 8-ounce package Philadelphia® Cream Cheese -- softened
  
• 1/2 cup granulated sugar
  
• 1 teaspoon McCormick® Pure Vanilla Extract
  
• 1 8-ounce container frozen whipped dessert topping -- thawed
  






Instructions



1. Preheat oven to 350°F. In a medium bowl stir
   together 2 cups flour and brown sugar. Stir in
   pecans and butter. Press into an 11x7x1 1/2-inch
   baking dish. Bake about 15 to 18 minutes or until
   lightly browned. Cool on a wire rack.
   
2. Meanwhile, in a medium saucepan combine 1/2
   cup granulated sugar and 1 tablespoon flour. Add
   blueberries. Cook and stir over medium heat about
   10 minutes or until mixture comes to a boil and
   thickens. Pour into a bowl. Cover surface with plastic wrap. Cool.
   
3. In a small mixing bowl beat cream cheese, 1/2
   cup granulated sugar and vanilla on medium speed
   of an electric mixer until light and fluffy. Fold
   in dessert topping. Spread over cooled crust.
   Spoon berry mixture on top. Cover and refrigerate for 2 to 24 hours.