Blueberry Amaretto Delight Food

BLUEBERRY DELIGHT

Steps:

• For the pecan crust: Preheat the oven to 350 degrees F.
• Place the pecans in the bowl of a food processor fitted with the blade attachment. Pulse until finely ground. Add the flour, granulated sugar and salt and pulse to combine. Add the butter and process until combined. Transfer the mixture to a 9-by-13-inch rectangular baking dish; press flat. Transfer to the refrigerator to chill until firm, about 20 minutes.
• Bake until golden brown, 10 to 12 minutes. Remove to a rack to cool.
• For the cheesecake filling: Meanwhile, place the confectioners' sugar and gelatin in a medium bowl. Add 1/4 cup cold water and stir to combine. Bring the heavy cream to just a simmer in a small pot over medium-high heat. Add the hot cream to the gelatin mixture and stir to combine and dissolve. Set aside.
• Wipe out the food processor bowl to clean away most of the crumbs. Beat the cream cheese and vanilla in the bowl of the food processor until smooth. Add the heavy cream-gelatin mixture and process until smooth, scraping the sides of the bowl as needed. Pour into the cooled nut crust. Refrigerate until firm, at least 1 hour.
• For the blueberry topping: Meanwhile, combine the blueberries, granulated sugar and cornstarch in a small saucepan. Stir to combine so that the blueberries are coated with the dry ingredients. Add the lemon juice and stir to combine. Bring to a simmer over medium heat and cook, stirring, until the cornstarch and sugar have melted, about 2 minutes. Set aside to cool at least 30 minutes before pouring over the chilled cheesecake filling. Chill until the topping is set, about 15 minutes, before serving.

BLUEBERRY DELIGHT

Steps:

• 1. Preheat oven to 300 degrees. Mix butter, 1 cup pecans, and flour until well blended. Press mixture into a greased 8 1/2"x 10" baking dish. Bake 20 minutes, remove and cool crust completely.
• 2. Meanwhile, in medium bowl, combine cream cheese, 1 cup of the whipped topping and powdered sugar, Whisk with an electric hand mixer until cream cheese mixture is light and fluffy. Spread cream cheese mixture over the cooled crust.
• 3. In a seperate bowl, mix pudding mix with milk to combine. Spread pudding over the cream cheese mixture. Top pudding with the blueberry pie filling evenly.
• 4. Spread remaining whipped topping evenly over the blueberry filling and sprinkle with additional ground pecans. Serve immediately or chill until ready to serve.

BLUEBERRY DELIGHT

Steps:

• For the crust, mix the graham cracker crumbs, sugar, cinnamon and melted butter together with a fork until well blended and crumbly. Press mixture into a 9x13 baking pan.
• For the filling, cream together the cream cheese, sugar and vanilla. Add eggs and beat well.
• Bake at 350 degrees Fahrenheit for 25 minutes. Do not overbake. Mixture will set up as it cools.
• When cool, completely cover with blueberry pie filling.
• Chill overnight.

BLUEBERRY DELIGHT

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large mixing bowl, combine flour, butter, and pecans. Press mixture into a 9x13-inch pan.
• Bake for 30 minutes. Allow to cool.
• In a large bowl, combine cream cheese, confectioners sugar, vanilla, whipped topping mix and milk. Beat at high speed using an electric mixer until smooth. Pour over baked crust. Chill in refrigerator. Before serving, top with blueberry pie filling.

BLUEBERRY DELIGHT

Steps:

• In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in milk and dry pudding mix. Fold in 1-1/2 cups of whipped topping. , Place half of the cake cubes in a 3-qt. glass bowl. Layer with half of the berries and pudding mixture. Cover with remaining cake cubes. Layer with remaining berries and pudding mixture. , Spread remaining whipped topping over top. Garnish with additional berries if desired. Store leftovers in the refrigerator.

BLUEBERRY DELIGHT

Steps:

• Combine first 3 ingredients; add butter, stirring well.
• Press into a greased oblong pan.
• Beat cream cheese at medium speed with an electric mixer until smooth.
• Add 1 cup sugar, eggs, and lemon juice, mixing until smooth.
• Spread over crust.
• Bake at 350°F for 25 minutes or until set; cool completely.
• Spread pie filling over cream cheese mixture; spread whipped topping over filling.
• Cover and chill several hours.

BLUEBERRY DELIGHT..

Steps:

• mix together in 8"x8" pan the flour, margarine, and nuts.
• bake this for 25 min @ 350 degrees F.
• in a mixing bowl cream together the cream cheese, powdered sugar, and whipped topping.
• when the crust is cool to the touch scoop the cream cheese mixture onto the crust.
• top with the pie filling or fresh fruit.
• cool in refrigerator for about 1 hour or freezer for about 30 minutes to set.

BLUEBERRY DELIGHT

Steps:

• In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in milk and pudding mix. Fold in 1-1/2 cups of whipped topping.
• Place half of the cake cubes in a 3-qt. glass bowl. Layer with half of the berries and pudding mixture. Cover with remaining cake cubes. Layer with remaining berries and pudding mixture. Spread remaining whipped topping over top. Garnish with additional berries if desired. Store leftovers in the refrigerator.

BLUEBERRY TEA

Steps:

• Gather the ingredients.
• Preheat a brandy snifter by filling the glass with warm water while brewing your tea. Dump it out right before making the drink.
• Pour the Grand Marnier and amaretto into the warm brandy snifter.
• Fill the snifter two-thirds of the way to the top with warm orange pekoe tea.
• Stir the drink.
• Garnish with an orange wheel. Serve and enjoy.

BLUEBERRY AMARETTO DELIGHT

Steps:

• Preheat oven to 350 degrees.
• Combine first 3 ingredients.
• Press into a greased 9 x 13 pan.
• Combine eggs, 3/4 cup sugar and cream cheese in a medium mixing bowl.
• Beat till smooth with mixer.
• Spread over crumbs layer in pan.
• Bake for 30 minutes and cool.
• Combine milk, pudding, and 1/4 cup amaretto. Beat 2 minutes on low and spread over cream cheese layer.
• Combine 1 1/4 cup sugar and cornstarch in large pan.
• Gradually add 1/4 cup amaretto.
• Stir till smooth.
• Add berries and cook over medium heat stirring constantly till thick. Cool.
• Poor blueberries over pudding and chill. Before serving cover blueberry layer with Cool Whip.

BERRIES WITH ALMOND CREAM AND AMARETTI

Steps:

• In a medium bowl add the berries and douse with the liqueur. Sprinkle with 1 tablespoon of sugar and let the berries macerate to get their juices flowing.
• In a large bowl, add the cream, 2 tablespoons of the remaining sugar and almond extract. Beat the cream with a whisk or electric beater until the cream forms peaks.
• Serve the berries in dessert dishes topped with whipped cream and crushed amaretti cookies.