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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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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. 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 whipped topping, thawed |
Directions:
1. 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.
2. 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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