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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 4 |
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A delicious dessert with a nut crust. I got this recipe from a 4th grade student, Austin, at the school where I work part-time as a lunch aid. He had made it for a creative homework assignment and offered me some. After my second serving I had to ask him to take it away before I ate the whole thing. Ingredients:
1 1/2 cups walnuts, chopped |
1 1/2 cups flour |
3/4 cup butter, softened |
2 cups blueberries |
1 cup sugar |
1/2 cup water |
1/4 cup cornstarch |
12 ounces cool whip |
8 ounces cream cheese |
1 cup sugar |
Directions:
1. For crust, mix chopped walnuts, flour and butter together and press into a 13x9 pan. Bake at 350 degrees for 20 minutes and let cool completely.
2. While the crust is baking, make the blueberry toppping. In a medium saucepan on medium heat cook blueberries, sugar and water until the berries are soft(about 15 minutes for fresh berries and 10 minutes for frozen). Mix the cornstarch with 3 Tablespoons of water in small bowl to dissolve and slowly mix into berry mixture. Stir constantly while cooking until it thickens. Then cool completely.
3. While these cool, make your filling. Beat creamcheese and suger until fluffy. Then stir in Cool Whip. Mix well.
4. Spread filling over cooled crust and add cooled berry topping. Cover and refrigerate for at least 1 hour.
5. Preparation time includes cooling in refrigerater.
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