Although devised by the Hard Labor Creek Blueberry Farm of Social Circle, this layered sweet, known simply as blueberry dessert, will be a familiar kind of recipe to home cooks all around the country. You want to use the freshest, sweetest berries you can get (preferably just-picked); but you also must use Cool Whip. Don't even think of substituting whipped cream for the white stuff in a tub. The concordance of the cream cheese / Cool Whip layer with the nutty / sweet foundation and popping fresh berries on top is an only-in-America harmony. In some parts of the country, they'd call this dessert a torte.
Recipe Source: Blue Willow Inn
Preparation Time: 20
Cook Time: 30
1 cup all-purpose flour
1 stick butter, softened
1/4 cup dark brown sugar
1 cup chopped pecans
1 8-ounce package cream cheese, softened
1 8-ounce tub Cool Whip
1 cup sugar, divided
1 teaspoon vanilla extract
1 quart blueberries, washed
2 heaping teaspoons cornstarch
- Preheat oven to 350 degrees.
Combine the flour, butter, dark brown sugar and pecans. Mix well.
Press into the bottom of a 9x13x2-inch baking dish.
Bake 15-20 minutes until slightly brown. Remove from oven and cool.
Mix together the cream cheese, Cool Whip, 3/4 cup of the sugar, and the vanilla extract.
Spread this over the cooled base and place in refrigerator while you cook the blueberries.
In a saucepan, combine the blueberries, the cornstarch, and 1/4 cup of sugar, and just barely enough water to moisten everything.
Over medium heat, cook and stir until thick.
Remove from heat and cool.
Spread over the cream cheese layer.
Refrigerate until served.