Blueberry Cream Dessert
Quick Cooking
From Bay City, Texas, Mildred Sherrer sends this layered treat. A no-fuss crust spread with sweetened cream cheese is baked, then topped with convenient pie filling and whipped topping.
SERVINGS: 12-16
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. Bake: 15 min.
Ingredients:
- 1-1/2 cups graham cracker crumbs
- 3/4 cup sugar, divided
- 1/2 cup butter, melted
- 1 package (8 ounces) cream cheese, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 can (21 ounces) blueberry pie filling
- 1 carton (8 ounces) frozen Cool Whip® whipped topping, thawed
Directions:
In a large bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press into a greased 13-in. x 9-in. x 2-in. baking dish. In another bowl, beat cream cheese and remaining sugar until smooth; stir in eggs and vanilla. Pour over crust.
Bake at 350° for 15-20 minutes or until set. Sprinkle with cinnamon. Cool on a wire rack. Spread with pie filling and whipped topping. Refrigerate until serving. Yield: 12-16 servings.