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1 c. all-purpose flour 1 stick butter, softened 1/4 c. dark brown sugar 1 c. chopped pecans 1 (8 oz.) pkg. cream cheese, softened 1 (8 oz.) container refrigerated whipped topping (Cool Whip is best) 3/4 c. plus 1/4 c. sugar 1 tsp. vanilla extract 1 qt. blueberries, washed 2 heaping tsp. cornstarch Preheat the oven to 350 degrees. Combine flour, butter, dark brown sugar and pecans; mix well. Press into the bottom of a 9 x 13 x 2-inch baking dish. Bake for 15 to 20 minutes until slightly brown. Remove from the oven and cool. In another bowl, mix together the cream cheese, whipped topping, 3/4 cup sugar and vanilla extract. Spread this over the cooled base. Place in the refrigerator while you cook the blueberries. In a saucepan, combine the blueberries, cornstarch, the remaining 1/4 cup sugar and just barely enough water to moisten everything. Over medium heat, cook and stir until thick. Remove from the heat and cool. Spread over the cream cheese layer. Refrigerate until served. Makes 8 to 10 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |