Blueberryyumyum Recipes

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BLUEBERRY YUM YUM

This is not original with me -- it has been in our family for years, and I do not know where it originated. I am not sure of prep time nor cook time nor servings nor yield. I have never made this. My mother always made it. I just know it was so delicious it disappeared soon after it was made.

Provided by Percy Cutrer

Categories     Dessert

Time 1h35m

Yield 1 , 6 serving(s)

Number Of Ingredients 8



Blueberry Yum Yum image

Steps:

  • Combine Blueberries with sugar in medium sauce pan.
  • Cook over low heat (stirring often) until berries are soft, approximately 15 minutes.
  • Combine flour, margarine, pecans-- mix well, press dough evenly into 9x13x2 inch baking dish.
  • Bake at 350 degrees for 20 minutes.
  • Cool.
  • Combine cream cheese, softened, and 1 cup sugar.
  • Beat until smooth, then fold in one 9 oz Whipped topping, thawed.
  • Spread topping evenly over cooled crust.
  • Pour berry mixture evenly over top.
  • Refrigerate.
  • When berry mix has set well, top with whipped cream.
  • Cut into squares.

4 1/2 cups frozen blueberries (3 cups fresh -- add 2 tbs water)
1 1/2 cups sugar
1 cup all-purpose flour
1/2 cup soft margarine
1 cup finely chopped pecans
1 (3 ounce) container cream cheese, softened
1 cup sugar
whipped cream

BLUEBERRY YUM-YUM-YUM

You have to try this1 My friend gave it to me. It is a special request every time she ever went to a potluck. You can make your own crust or use a pre-made graham crust. I was not sure how big the can of blueberries was, so I guessed.

Provided by FeedMePlz

Categories     Pie

Time 25m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 8



Blueberry Yum-Yum-Yum image

Steps:

  • Crust:.
  • Mix all ingredients and press into the bottom of a 9x13-inch baking dish. Bake 10-15 minutes and set aside to cool.
  • Filling:.
  • Cream together powdered sugar and cream cheese. Fold in cool whip. Pour into crust. Pour the blueberry pie filing on top.

1 cup flour
1 cup graham cracker crumbs
1 cup walnuts
1/4 cup butter, melted
1 cup powdered sugar
1 (8 ounce) package cream cheese
1 (8 ounce) container Cool Whip
1 (14 ounce) can blueberry pie filling

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  • Stir together first 4 ingredients with a fork until crumbly. Press into a lightly greased 13- x 9-inch pan.
  • Beat whipped topping, cream cheese, and powdered sugar at medium speed with an electric mixer until smooth. Spoon over prepared crust. Cover and chill.
  • Stir together sugar and cornstarch in a saucepan; whisk in 1 cup water until smooth. Stir in blueberries, and bring to a boil. Boil, stirring constantly, 2 minutes. Remove from heat; cool. Pour over cream cheese mixture. Cover and chill at least 2 hours.


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