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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 15 |
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My Sister Suzie, found this recipe in the 80's (or maybe earlier) printed in the Twisp /Methow Valley WA newspaper. I have kept the original clipping all these years in anenvelope in my favorite cookbook. It is truly a special dessert, rich and creamy. I love the sweet, high mountain huckleberries we have in WA and this recipe & huckleberry jam are my favorite ways to prepare them. Time listed includes chilling time. I have also used raspberries & blackberries and it was still wonderful. Ingredients:
1/2 cup butter |
1/4 cup brown sugar |
1 cup flour |
1/3 cup finely chopped walnuts |
16 ounces cream cheese |
1 cup sugar |
1 pint heavy whipping cream |
2 teaspoons vanilla |
4 cups huckleberries |
1 cup sugar |
1/2 cup water |
4 tablespoons cornstarch |
Directions:
1. Combine butter with brown sugar.
2. Stir in flour & nuts.
3. Press into sprayed 13x9 in pan.
4. Bake at 350 for 12 - 15 minutes., do not let it brown.
5. Cool & Prepare filling.
6. Cream together cream cheese & sugar until fluffy.
7. In separate bowl whip the cream & add vanilla.
8. Add the whipped cream to the cream cheese & spread over cooled crust.
9. Chill at least 4 hours.Prepare topping while this chills.
10. Combine sugar & cornstarch in sauce pan.
11. Add water & berries.
12. Stir & cook over medium heat until thick and clear.
13. Chill thoroughly.
14. Spread over chilled cream layer.
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