Another delicious dessert first tasted at a bridge party.
- prep time:
- 10 min
- total time:
- 40 min + cooling time
- 1/2 c. chopped nuts
- 1 c. flour
- 1 stick of butter
- 9 oz. carton of Cool Whip (light)
- 8 oz. softened light cream cheese
- 1 c. powdered sugar.
- 1 can of blueberry pie filling
- 1 tsp. lemon juice
Cut flour and butter together to make pea sized bits. Add chopped nuts.
Press into a 10 in. pie tin.
Bake at 350° for 25 min. Cool.
Beat powdered sugar and softened cream cheese together until smooth. Fold in the Cool Whip and pour on the crust.
Stir the lemon juice into the blueberry pie filling. Carefully spoon it on the creamy topping, covering it completely.
Chill in refrigerator.
Double the recipe for a 9“ x 13” pan.
Source: Grandma ’Nita