A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
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.