Recipe by PickledSeeds
This is from Taste of Home, Healthy Cooking. Super-healthy blueberries star in this soon-to-be family favorite. Can't find fresh blueberries? Frozen work just as well.
Top Review by Jubileesong
A wonderful summer recipe! Instead of blueberries I used raspberries, which had a wonderful taste! I also only had 8oz of whipped topping instead of 12. I wish I'd had the full amount, mainly because it was so good! But it tasted fine with a little less. I made this up for my family, and they loved it! Everyone went back for seconds--except for the odd-man-out who didn't come right away when called. By the time he came out (5 minutes late) it was nearly gone! I'll be making this one again!
- 2⁄3 cup butter, softened
- 3 tablespoons sugar
- 1⁄2 cup sugar
- 1 1⁄4 cups all-purpose flour
- 1 (8 ounce) package reduced-fat cream cheese
- 1 cup confectioners' sugar
- 12 ounces frozen reduced-fat whipped topping, thawed
- 2 tablespoons cornstarch
- 3⁄4 cup cold water
- 3 cups fresh blueberries
Directions See How It's Made
- In a small mixing bowl, cream butter and 2 T sugar. Gradually add flour and mix well. Press onto the bottom of a 13-in x 9-in x 2-in baking dish coated with cooking spray. Bake at 350 degrees for 12-14 minutes or until set and edges are lightly browned. Cool on a wire rack.
- In a large mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; spread mixture over crust. Refrigerate for 20 minutes.
- Meanwhile, in a large saucepan, combine cornstarch and water until smooth. Stir in blueberries and remaining sugar. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool to room temperature.
- Spoon topping over cream cheese layer. Cover and refrigerate for at least 4 hours. Cut into squares.