Cookie
Administrator
Blueberry Filling:
1/2 cup water
2 cups blueberries
2 tbsp. butter
3/4 cup white sugar
2 tbsp. cornstarch
1/2 cup water
Crust:
1 cup flour
1/2 cup butter
1/2 cup chopped pecans
For Layers:
1 cup powdered icing sugar
8 oz. softened cream cheese
8 oz. Cool Whip
Cooled Blueberry Filling
8 oz. Cool Whip
Pecans, chopped very fine
Blueberry Filling:
Cook first 4 ingredients over medium heat in large saucepan, stirring constantly so filling won't stick.
To thicken, mix cornstarch with water, and stir into almost boiling blueberry filling.
When mixture boils, cook for another minute.
Cool blueberry filling completely.
Crust:
Mix together and pat into greased 11 3/4x 7 1/2" baking pan.
Bake at 325F for 15 to 20 minutes.
Let cool completely.
Layer in pan ot top of crust:
1st layer: Mix icing sugar and cream cheese together and spread over crust.
2nd layer: Cool Whip
3rd layer: blueberry filling
4th layer: Cool Whip
Sprinkle with pecans.
Refrigerate a few hours before serving.
1/2 cup water
2 cups blueberries
2 tbsp. butter
3/4 cup white sugar
2 tbsp. cornstarch
1/2 cup water
Crust:
1 cup flour
1/2 cup butter
1/2 cup chopped pecans
For Layers:
1 cup powdered icing sugar
8 oz. softened cream cheese
8 oz. Cool Whip
Cooled Blueberry Filling
8 oz. Cool Whip
Pecans, chopped very fine
Blueberry Filling:
Cook first 4 ingredients over medium heat in large saucepan, stirring constantly so filling won't stick.
To thicken, mix cornstarch with water, and stir into almost boiling blueberry filling.
When mixture boils, cook for another minute.
Cool blueberry filling completely.
Crust:
Mix together and pat into greased 11 3/4x 7 1/2" baking pan.
Bake at 325F for 15 to 20 minutes.
Let cool completely.
Layer in pan ot top of crust:
1st layer: Mix icing sugar and cream cheese together and spread over crust.
2nd layer: Cool Whip
3rd layer: blueberry filling
4th layer: Cool Whip
Sprinkle with pecans.
Refrigerate a few hours before serving.
