Blueberryyumyum Recipes
BLUEBERRY YUM YUM
This is not original with me -- it has been in our family for years, and I do not know where it originated. I am not sure of prep time nor cook time nor servings nor yield. I have never made this. My mother always made it. I just know it was so delicious it disappeared soon after it was made.
Provided by Percy Cutrer
Categories Dessert
Time 1h35m
Yield 1 , 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine Blueberries with sugar in medium sauce pan.
- Cook over low heat (stirring often) until berries are soft, approximately 15 minutes.
- Combine flour, margarine, pecans-- mix well, press dough evenly into 9x13x2 inch baking dish.
- Bake at 350 degrees for 20 minutes.
- Cool.
- Combine cream cheese, softened, and 1 cup sugar.
- Beat until smooth, then fold in one 9 oz Whipped topping, thawed.
- Spread topping evenly over cooled crust.
- Pour berry mixture evenly over top.
- Refrigerate.
- When berry mix has set well, top with whipped cream.
- Cut into squares.
BLUEBERRY YUM-YUM-YUM
You have to try this1 My friend gave it to me. It is a special request every time she ever went to a potluck. You can make your own crust or use a pre-made graham crust. I was not sure how big the can of blueberries was, so I guessed.
Provided by FeedMePlz
Categories Pie
Time 25m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 8
Steps:
- Crust:.
- Mix all ingredients and press into the bottom of a 9x13-inch baking dish. Bake 10-15 minutes and set aside to cool.
- Filling:.
- Cream together powdered sugar and cream cheese. Fold in cool whip. Pour into crust. Pour the blueberry pie filing on top.
BLUEBERRY YUM YUM RECIPE - (4.7/5)
Provided by á-7711
Number Of Ingredients 10
Steps:
- And pour 1 can blueberry pie filing pour over cheese mixture Put remaining cool whip over top Add 1 cup chopped pecans over cool whip This makes 2 small or 1 large pie. Refrigate 2 hrs
BLUEBERRY YUM-YUM
Steps:
- Preheat oven to 350. Mix flour, butter and nuts well. Press into a 9x13 baking dish. Bake for 20 minutes or until lightly browned. Let cool. Beat cream cheese with 1 cup sugar. Add whipped topping and mix until smooth, Spread on cooled crust. While crust is baking, combine blueberries and 1 cup sugar, and 1/2 cup water in saucepan and bring to boil. Reduce heat and simmer for 15 minutes. Mix cornstarch with 1/3 cup water, add to berries and cook until thick. Cool, then spread on top of cream cheese mixture. Refrigerate. Cut into squares to serve.
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