Blueberry Cloud
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Yields:
-
1 pan
- Serves:
- 20-24
ingredients
-
Crust
- 354.88 ml walnuts, chopped
- 354.88 ml flour
- 177.44 ml butter, softened
-
Topping
- 473.18 ml blueberries
- 236.59 ml sugar
- 118.29 ml water
- 59.14 ml cornstarch
-
Filling
- 340.19 g Cool Whip
- 226.79 g cream cheese
- 236.59 ml sugar
directions
- For crust, mix chopped walnuts, flour and butter together and press into a 13x9 pan. Bake at 350 degrees for 20 minutes and let cool completely.
- While the crust is baking, make the blueberry toppping. In a medium saucepan on medium heat cook blueberries, sugar and water until the berries are soft(about 15 minutes for fresh berries and 10 minutes for frozen). Mix the cornstarch with 3 Tablespoons of water in small bowl to dissolve and slowly mix into berry mixture. Stir constantly while cooking until it thickens. Then cool completely.
- While these cool, make your filling. Beat creamcheese and suger until fluffy. Then stir in Cool Whip. Mix well.
- Spread filling over cooled crust and add cooled berry topping. Cover and refrigerate for at least 1 hour.
- Preparation time includes cooling in refrigerater.
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RECIPE SUBMITTED BY
Dee Coonhound
South Portland, 58