|Recipe : Entry # 4679|
|Blueberry Cream-Cheese Dessert|
1 1/2 cups all-purpose flour
1 1/2 cups pecans, finely chopped
1 stick light butter or margarine
8-ounces fat free or regular cream cheese, softened
8-ounces sugar free Cool Whip
1 cup Splenda (or generic Sucralose)
2 1/2 cups frozen blueberries
1 cups Splenda
3 tablespoons cornstarch
3 tablespoons water
Mix ingredients, press into bottom of 2-quart casserole dish. Bake at 350 degrees for 25-30 minutes or until lightly browned; cool thoroughly before adding filling.
Beat together; spread evenly over cooled crust.
Combine first three ingredients in heavy saucepan; cook until it bubbles, stirring occasionally. Thoroughly whisk together the 3 tablespoons water and 3 tablespoons cornstarch -- when smoothly dissolved, stir into blueberry mixture and cook until thickened. Cool and spread over cream cheese mixture.