Blueberry Cream Cheese Dessert
As prepared by Kathy Replogle of Hearts & Hands of Dothan
1 stick margarine
1 cup flour
1 cup pecans
2 (8 oz.) low-fat cream cheese
2 (16 oz.) Cool Whip
1 box confection sugar
2 cups fresh blueberries
2 cups granulated sugar
1. Melt butter. Mix flour and pecans with melted butter. Pat down in your glass baking dish (9x13) and bake for about 10-12 minutes on 350 or until light brown. Remove and let cool.
2. Over low heat mix two cups of blueberries and two cups of granulated sugar, melting the sugar. Mixture will thicken. Let cool.
3. Mix together both packages of low-fat cream cheese, one bowl of cool whip and one box of confection sugar. Spread this mixture onto pecan crust. Then add blueberry mixture and top with remaining bowl of cool whip.
You can top with sprinkles to entice younger kids or top with strawberries for an American look.