Blueberry Dessert

This tasty desert has been made MANY times.  It is loved by all and when it is taken to an event, the recipe is always requested!

Heat oven to 350 degrees and spray a 9X13 pan.

Mix together:
2 cups flour
1 cup softened butter/margarine
1 cup chopped pecans
½ cup brown sugar

Save back 1 cup of the crumb mixture and press the rest into the bottom of the 9X13 pan and bake till golden. Watch closely!

Cool before adding toppings.

Mix together:
1-8 oz softened cream cheese
1 cup powdered sugar
1-16 oz (or larger) cool whip
½ to 1 cup coconut
¼ tsp almond flavoring

Open can of blueberry pie filling.

Spread half of the cream cheese mixture on cooled crust, then half of the pie filling, the remainder of the cream cheese mixture and then the remainder of the pie filling.

Crumble the cup of crust mixture over the top and refrigerate. Will be good for several days!


Variations:
Add extra blueberries to the pie filling so there are more berries and less goo. Be sure to clean and dry them.
Add extra pecans to the crust mixture that is sprinkled on top.
Add some oatmeal to the crust mixture and reduce the flour accordingly.
Can substitute another pie filling for the blueberry!

At our camping club's Saturday night potluck I served the following blueberry dessert.  It was a variation of 3 different blueberry desserts that I have made.  The pecan crust is great and could be used as a base for alot of different desserts.  Sorry no pictures!

 Blueberry Dessert

Make your pecan nut pie crust:

Ingredients:

2 cups flour

1 cup softened butter/margarine

1 cup chopped pecans

½ cup brown sugar

Put all four items in your food processor and blend together.  

Save back 1 cup of the crumb mixture (to bake separately) and the rest is pressed into the bottom of a 9x13 pan that has been sprayed with Pam.  (see My Notes below)

Bake in a 350 degree oven for 20-25 minutes.  Watch closely!  It will golden brown when done.  

Must cool completely before putting the filling onto it.

The remaining cup of crumb mixture can be spread onto a small pan and baked till golden.  This will need to cool completely and then be broken up into pieces.

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Make the filling (can be made ahead and refrigerated till your crust is cooled)

Ingredients:

8 oz cream cheese, softened

1 envelope of Dream Whip

½ cup of milk

½ teaspoon vanilla extract

1 cup powdered sugar

20 oz blueberry pie filling (homemade) or 1 can of store bought (see My Notes below)

Optional: add a pint of fresh blueberries to the pie filling.  (Need to be rinsed and dried)

Instructions:
Using a mixer, beat the cream cheese well

In a separate mixer bowl, whisk together the Dream Whip with the milk and vanilla until it begins to form soft peaks, about four minutes.

 Add the cream cheese and powdered sugar to the Dream Whip mixture and whisk (or use a mixer) beating it for 3-5 minutes until it is smooth and creamy.

Spread the cream cheese/Dream Whip mixture onto the prepared (cooled) crust.

Top it all off with the blueberry filling.

Sprinkle the “extra” crumb mixture over the top of the dessert.

Cover the dessert and allow it to chill in the fridge for at least 4 hours, overnight if possible.

My Notes:  I've changed this recipe up in the following ways: First, I press the entire bottom crust mixture into a cookie sheet and bake it all at once.  Then after it cools I break it up and hold back a cup +/- to sprinkle on top of the blueberries.  Second, I buy a second can of blueberry pie filling and drain most of the "goo" off and add these blueberries to the other can.  (Save the "goo" to melt down and use as syrup on pancakes - YUM!)