That Huckleberry Dessert

My Sister Suzie, found this recipe in the 80's (or maybe earlier) printed in the Twisp /Methow Valley WA newspaper. I have kept the original clipping all these years in anenvelope in my favorite cookbook. It is truly a special dessert, rich and creamy. I love the sweet, high mountain huckleberries we have in WA and this recipe & huckleberry jam are my favorite ways to prepare them. Time listed includes chilling time. I have also used raspberries & blackberries and it was still wonderful.

• Ready In: 5 hrs 30 mins
• Serves: 12-15

Ingredients

• CRUST

• 1⁄2 cup butter
• 1⁄4 cup brown sugar
• 1  cup flour
• 1⁄3 cup  finely chopped walnuts

• CREAMY FILLING

• 16  ounces cream cheese
• 1  cup sugar
• 1  pint heavy whipping cream
• 2  teaspoons vanilla

• TOPPING

• 4  cups huckleberries
• 1  cup sugar
• 1⁄2 cup water
• 4  tablespoons cornstarch

Directions

1. Combine butter with brown sugar.
2. Stir in flour & nuts.
3. Press into sprayed 13x9 in pan.
4. Bake at 350 for 12 - 15 minutes., do not let it brown.
5. Cool & Prepare filling.
6. Cream together cream cheese & sugar until fluffy.
7. In separate bowl whip the cream & add vanilla.
8. Add the whipped cream to the cream cheese & spread over cooled crust.
9. Chill at least 4 hours.Prepare topping while this chills.
10. Combine sugar & cornstarch in sauce pan.
11. Add water & berries.
12. Stir & cook over medium heat until thick and clear.
13. Chill thoroughly.
14. Spread over chilled cream layer.