Blueberry Delight

I don't even remember where we got this family recipe but we've been making it for years!! I made it this year for Neil and he's in love with it!! I asked him to take it to work so I wasn't tempted to eat it...but he says he doesn't want to share it...hahaha

Crust Ingredients:

1 cup chopped pecans
1/2 cup butter, melted
1 cup flour (you can use gluten-free if you need too)

Filling Ingredients:

8 oz cream cheese, softened
1 cup powdered sugar
8 oz Cool Whip

Topping Ingredients:

4 cups blueberries, fresh or frozen
1 cup sugar, divided
3 tbsp cornstarch
1/4 cup water


  1. Combine crust ingredients. Spread in a 9x13inch pan for 15 minutes at 350. Remove from oven and cool.
  2. Cream together the cream cheese and powdered sugar. Fold in Cool Whip. Spread over cooled crust.
  3. Combine 1/2 cup sugar and cornstarch in a saucepan. Add water and 2 cups of the blueberries. Cook over medium heat, stirring constantly until thickened and translucent. Crush some of the blueberries as they cook. 
  4. Remove from heat and add remaining sugar and blueberries. Cool.
  5. Spread over cream cheese filling and chill.  

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