Blueberry Delight
2014-08-05 09:33:36
Serves 10
A casserole style dessert!
Print
Prep Time
15 min
Cook Time
25 min
Ingredients
- Butter or margarine, softened 2 sticks
- Pecans, finely chopped 1 cup
- Plain flour 2 cups
- Powdered sugar 3 cups
- Cream cheese 1-8 oz pkg.
- Cool Whip 1 large (16 oz)
- Blueberries 1 can
Instructions
- Mix butter, flour and pecans. Press into bottom of a 9 X 13 inch pan. Bake for 25 minutes at 350°F. Cool crust.
- Cream sugar and cream cheese. Fold in Cool Whip; spread over cooked crust. Pour pie filling over top. Chill before serving
From The Chef To You http://fromthecheftoyou.com/
I have been searching for this receipe. Thank you
Thank you for sharing your recipes witout a pop up wanting us to accept cookies. And not the kind we eat. lol
Can I substitute flour with almond or coconut flour
Sure! what you are making is a cookie base.
How long does it need to chill before serving?
Four to six hours!
My Aunt made this a lot when I was a child. I’ve missed it so! Thank you for sharing. I can’t wait to make it.
Can a fresh blueberry mixture be substituted for blueberry pie filling?
Yes
If using fresh berries, how would you prepare them?
What is the best cream cheese to use for the blueberry delight? Any suggestions would be greatly appreciated.
Philadelphia brand is very good and easy to find.
Cook 2 c blueberries in 1 c water. After they first come to a boil then simmer for about 20-30 minutes. Add sugar to taste then thicken mixture by adding 2-3 TBSP cornstarch mixed well in a 1/2 c of water. Stir constantly until thickened. Use more cornstarch if you want a thicker consistency.
It is absolutely marvelous
Can I use frozen strawberries, how do I go about fixing them for this dessert
If the strawberries already have sugar., thaw completely, add 1 Tbsp. corn starch for every cup of berries (add a little water if not much liquid) Cook until thickened.
Can i use frozen blueberries
Don’t you need to put sugar in the crust mixture? Shouldn’t the crust be sweet too?
No sugar in crust. I been making this for years and never put sugar in the crust!! Thief’s is enough sugar/sweetness in the rest of it to accommodate no sugar in crust. You’ll never know that there isn’t any sugar in crust when you eat it
Sorry, I would NOT recommend this recipe. I’m sure you have made it D. Blanton and it has turned out good…. however, for me, it did not. The crust never fully cooked per the instructions. Even after it had cooled, it tasted unbaked, dry, and fell apart. The cool whip did not easily “fold” into the creamed ingredients and was a lumpy unblended mess. I tossed out a lot of good ingredients that cost me around $17.00. I ended up serving the canned blueberries over vanilla ice cream as a last-minute dessert rescue for my gathering.
If your crust didn’t cook right, check out your stove. And what you baked crust in. All stoves are different. Also I don’t understand the Cool Whip not blending in good. Did you not use a hand blender? The crust is flakey and breaks apart. We don’t cut ours like a pie. We dip it out with a big spoon. Also using top of the line ingredients will make or break this recipe. We only use Libby blueberry filling. We tried using fresh off our farm but it wasn’t as good.
I understand what you’re saying about this crust. It can be tricky. My experience was that it did not look “done” to me the first time I made it and I cooked it a bit more. Big mistake- it came out over-
cooked and hard to get out of the dish to serve. I followed the recipe next time and something magical happens in the fridge, the crust “sets”(?) It does take some real folding to get the next layer smooth but in my family this dessert is always well received for 30+ years now. It’s worth trying again, I’m glad I did.
I’ve made this recipe many times and it’s always a hit. The crust is always flaky. I’ve used fresh blueberries that I cooked and thickened and I’ve also used the pie filling. Perfect every time.
Can this be made ahead and froze?
I have not tried to freeze it. It should work with the crust and filling, but I would put the blueberries on after you pull it out of the freezer.
My crust did not want to come up easy and crumbled.
I followed directions and used Pam before baking.
It was still delicious!
What can I do to improve the texture is crust to hold in its place vs crumbling?