BLUEBERRY YUM-YUM-YUM
You have to try this1 My friend gave it to me. It is a special request every time she ever went to a potluck. You can make your own crust or use a pre-made graham crust. I was not sure how big the can of blueberries was, so I guessed.
Provided by FeedMePlz
Categories Pie
Time 25m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 8
Steps:
- Crust:.
- Mix all ingredients and press into the bottom of a 9x13-inch baking dish. Bake 10-15 minutes and set aside to cool.
- Filling:.
- Cream together powdered sugar and cream cheese. Fold in cool whip. Pour into crust. Pour the blueberry pie filing on top.
BLUEBERRY YUM YUM
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.
Provided by Percy Cutrer
Categories Dessert
Time 1h35m
Yield 1 , 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine Blueberries with sugar in medium sauce pan.
- Cook over low heat (stirring often) until berries are soft, approximately 15 minutes.
- Combine flour, margarine, pecans-- mix well, press dough evenly into 9x13x2 inch baking dish.
- Bake at 350 degrees for 20 minutes.
- Cool.
- Combine cream cheese, softened, and 1 cup sugar.
- Beat until smooth, then fold in one 9 oz Whipped topping, thawed.
- Spread topping evenly over cooled crust.
- Pour berry mixture evenly over top.
- Refrigerate.
- When berry mix has set well, top with whipped cream.
- Cut into squares.
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5/5 (1)Category DessertCuisine AmericanTotal Time 30 mins
- Preheat the oven to 350°. Crush the Lorna Doone cookies and reserve about 1/2 cup of the crumbs for the topping. Mix the cookie crumbs with the melted butter. Press them into the bottom of a 9x13-inch glass baking dish. Bake for 5 minutes and then cool completely.
- In a large bowl, combine the softened cream cheese, powdered sugar, and 1 container of the thawed whipped topping by stirring by hand. Once thoroughly mixed, spread the mixture over the cooled crust.
- Drop dollops of the blueberry pie filling over the cream cheese layer and spread carefully. Sprinkle pecans over the pie filling. Top with the remaining container of whipped topping and sprinkle with the reserved crushed cookies. Refrigerate at least 2 hours before serving.
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- Stir together first 4 ingredients with a fork until crumbly. Press into a lightly greased 13- x 9-inch pan.
- Beat whipped topping, cream cheese, and powdered sugar at medium speed with an electric mixer until smooth. Spoon over prepared crust. Cover and chill.
- Stir together sugar and cornstarch in a saucepan; whisk in 1 cup water until smooth. Stir in blueberries, and bring to a boil. Boil, stirring constantly, 2 minutes. Remove from heat; cool. Pour over cream cheese mixture. Cover and chill at least 2 hours.
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