Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Blueberry Cream Cheese Yum-Yum Squares
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- #6913
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 cups fresh or frozen blueberries
2 cups sugar (divided)
1/4 cup water
1/4 cup cornstarch
3 tablespoons water
1 cup flour
1/2 cup margarine (softened)
1 cup finely chopped pecans
1 package (8 ounce size) cream cheese, softened
1 container (8 ounce size) Cool Whip frozen nondairy whipped topping
directions
Combine blueberries, 1 cup sugar and 1/4 cup water in medium saucepan; cook over low heat until berries are soft, about 15 minutes. Combine cornstarch and 3 tablespoons water in small mixing bowl. Stir well.
Add cornstarch mixture to blueberries, stirring constantly until thickened. Set aside to cool.
Preheat oven to 350 degrees F.
Combine flour, margarine and pecans in small mixing bowl. Mix well.
Press dough evenly into 9- by 12- by 2-inch pan. Bake for 20 minutes. Cool.
Combine cream cheese and 1 cup sugar, beat until smooth, fold in Cool Whip. Spread evenly over crust. Spread blueberry mixture over top. Refrigerate several hours before serving. Cut into squares before serving.
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