TOP Reviews:
Yummy, cool and refreshing. I will make this again. I made the following changes…I used lowfat coolwhip and cream cheese, only 4TBSP butter in the crust, and only a scant 3/4 cup sugar in the filling. Used the juice of 1 lemon,note when you use lowfat ingreds. it will not firm enough to cut into squares, also an unbaked graham crust never holds its shape, so either bake at 350 for about 8mins or plan on having crumbs.
Awesome recipe, Always a huge hit Some Helpful hints…. Bake your crust for about 10 mins at 350 helps hold it together. this is not needed but does help. Freeze your squares, then take them out of the freezer about and hour before serving cut into squares when just soft enough to get a knife through. Huge help!
This was so good, with a few changes-doubled the cream cheese and whipped topping so it would fit in a 9×13 pan (left the sugar the same–it was way too sweet without). Increased lemon juice to 1 T, and I used fresh blueberries since they’re in season. Got rave reviews from everyone!
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup butter, melted
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Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 8 ounce package cream cheese
- 1/4 cup milk
- 2 tablespoons confectioners’ sugar
- 21 ounce can blueberry pie filling
- 1 cup heavy cream
- 3 tablespoons sugar
- 1 teaspoon vanilla
Directions
- In a small bowl, stir together the graham cracker crumbs and butter. Set aside 1/2 cup for topping, and press the rest of the crumbs into the bottom of a 7×11 inch baking pan. Set aside to chill in the refrigerator. In a small bowl, cream the cream cheese, sugar and milk until smooth.
- Spread evenly over the chilled crumb layer. Spread the pie filling over the cream cheese layer, and chill while preparing the whipped cream.
- In a chilled bowl, whip the heavy cream, sugar and vanilla until stiff, spread over the top of the blueberry layer. Sprinkle the top with the remaining graham cracker crumb mixture and keep chilled until serving time.
From: allrecipes.com