Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Baltimore Blueberry Cream Cheese Dessert
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- #75809
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
CRUST
1 cup chopped pecans
1/2 cup butter, melted
1 cup flour
FILLING
8 ounces cream cheese, softened
1 cup powdered sugar
8 ounces Cool Whip
TOPPING
4 cups blueberries, fresh or frozen
1 cup sugar, divided
3 tablespoons cornstarch
1/4 cup water
directions
Combine crust ingredients; spread in a 9 x 13-inch pan and bake for 15 minutes at 350 degrees F. Cool.
Cream together the cream cheese and powdered sugar. Fold in Cool Whip. Spread over cooled crust.
Combine 1/2 cup sugar and cornstarch in a saucepan. Add water then 2 cups of the blueberries. Cook over medium heat. stirring constantly, until thickened and translucent. Crush some of the blueberries as they cook.
Remove from heat and add remaining sugar and blueberries. Cool. Spread over cream cheese filling and chill.
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nutrition data
435 calories, 25 grams fat, 50 grams carbohydrates, 4 grams protein per serving.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
reviews & comments
June 9, 2010
This recipe is great. It is a wonderful way to enjoy blueberries. I will also try it with other fruits as they come into season.