• 4 cups fresh or frozen blueberries
  • 1 cup all purpose flour
  • 2 cups sugar, divided
  • ½ cup margarine, softened
  • ¼ cup water
  • 1 cup finely chopped pecans
  • ¼ cup cornstarch
  • 1-8 oz pkg cream cheese, softened
  • 2 tablespoons water
  • 1-9 oz frozen whipped topping,softened
  1. Combine blueberries, 1 cup sugar,& ¼ cup water in medium saucepan. Cook over low heat until berries are soft (about 15 min.). Combine cornstarch and 3 T. water in a small mixing bowl. Stir well. Add cornstarch mixture to blueberry mixture. Cook, stirring constantly, until thickened. Set aside to cool.
  2. Combine flour, margarine, and pecans. Mix well. Press dough evenly into a 13x9x2 in baking pan. Bake at 350 degrees for 20 minutes, Cool.
  3. Combine cream cheese & 1 cup sugar. Beat until smooth. Fold in whipped topping. Spread topping evenly over cooled crust. Pour blueberry mixture evenly over top. Refrigerate
This recipe came from Ida Gleaton of Tuscaloosa, Alabama. She brought this dessert to the annual pot luck of the Blanche Dean Chapter of the Alabama Wildflower Society. It was so popular that our members wanted the recipe.She graciously shared it with us.