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Blueberry Cream Dessert
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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 whipped topping, thawed
In a large bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press into
a greased 13-in. x 9-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.
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Printed from tasteofhome.com Aug 28, 2008Copyright Reiman Media Group, Inc © 2008 |