Blueberry Yum Yum

Submitted by Percy Cutrer

"This is not original with me -- it has been in our family for years, and I do not know where it originated. I am not sure of prep time nor cook time nor servings nor yield. I have never made this. My mother always made it. I just know it was so delicious it disappeared soon after it was made."

 

• Ready In: 1hr 35mins
• Ingredients: 8
• Serves: 6

ingredients

• 1064.65 ml frozen blueberries (3 cups fresh -- add 2 tbs water)
• 354.88 ml sugar
• 236.59 ml all-purpose flour
• 118.29 ml soft margarine
• 236.59 ml finely chopped pecans
• 85.04 g container cream cheese, softened
• 236.59 ml sugar
• whipped cream

directions

1. Combine Blueberries with sugar in medium sauce pan.
2. Cook over low heat (stirring often) until berries are soft, approximately 15 minutes.
3. Combine flour, margarine, pecans-- mix well, press dough evenly into 9x13x2 inch baking dish.
4. Bake at 350 degrees for 20 minutes.
5. Cool.
6. Combine cream cheese, softened, and 1 cup sugar.
7. Beat until smooth, then fold in one 9 oz Whipped topping, thawed.
8. Spread topping evenly over cooled crust.
9. Pour berry mixture evenly over top.
10. Refrigerate.
11. When berry mix has set well, top with whipped cream.
12. Cut into squares.

Reviews

[Cinnamon_Girl]

The blueberry sauce was too thin. Maybe next time add some cornstarch. Also the recipe list dosn't list the other 9oz whipped topping. I used butter instead of margarine and real whipped cream in place of tub whipped topping.