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Recipe : Entry # 4679
Name
Shannon Andress
Recipe Title
Blueberry Cream-Cheese Dessert
Recipe Theme
Desserts
Cooperative
Dixie EC
Ingredients
Crust:
1 1/2 cups all-purpose flour
1 1/2 cups pecans, finely chopped
1 stick light butter or margarine
Filling:
8-ounces fat free or regular cream cheese, softened
8-ounces sugar free Cool Whip
1 cup Splenda (or generic Sucralose)
Blueberry Topping:
2 1/2 cups frozen blueberries
1 cups Splenda
1/4 water
3 tablespoons cornstarch
3 tablespoons water
Directions
Crust:
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.
Filling:
Beat together; spread evenly over cooled crust.
Blueberry Topping:
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.