A Close View of Fresh-Picked Blueberries
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Blueberries. I’ve got it BAD for these tart, delicious, crazy healthy little blue guys. That’s why they’re almost always in my grocery cart and figure so prominently in the header above, with other obsessions including chocolate, coffee, avocados, and asparagus… if my picture of cream cheese had cooperated better, it would have been there. Poor baby. Camera shy.
The recipe below calls for Blueberry Pie Filling, which is something else I love to keep on hand. It’s outstanding as a topping for cheesecake, ice cream, chess pie, my fingers…
1 stick butter – softened, then creamed
1/2 cup brown sugar
1 cup flour
1-1/2 cups chopped walnuts
1 8 oz block Philadelphia Cream Cheese
1-1/2 cup powdered sugar
1 large container whipped topping
1 small container whipped topping
1 can blueberry pie filling
Mix crust ingredients and press into pan. Bake at 300 degrees for 10 minutes. Cool crust completely.
For the filling:
1st layer – Mix cream cheese, powdered sugar, and 3/4 of the large container of whipped topping. Spread over the crust.
2nd layer – Pour the blueberry pie filling over the cream cheese mixture.
3rd layer – Add the remaining whipped topping – the small container and what’s left of the large one.