Try this Blueberry Cream Cheese Dessert recipe, or contribute your own.
Suggest a better descriptionBlueberry Cream Cheese Dessert
Made many times for Bridge
CRUST:
1 cup chopped pecans
½ cup butter melted
1 cup flour
FILLING:
8 oz cream cheese softened
1 cup powdered sugar
8 oz Cool Whip
TOPPING:
4 cups blueberries, fresh or frozen
1 cup sugar divided
3 T cornstarch
¼ cup water
Combine crust ingredients; spread in a 9X13
and bake for 15 minutes at 350. Cool
Cream together the cream cheese and powdered sugar.
Fold in Cool Whip.
Spread over cooled crust.
Combine ½ cup sugar and cornstarch in a saucepan.
Add water then 2 cups of blueberries. Cook over
medium heat, stirring constantly, until thickened
and translucent. Crush some of the berries as they cook.
Remove from heat and add remaining sugar and blueberries.
Cook. Spread over cream cheese filling and chill.
Serves 12
May work well by sustituing other fruit.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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