(from Ingrid) Serves 6-8.
- 4 oz. cream cheese, softened
- ½ cup confectioners' sugar
- ½ cup heavy whipping cream, whipped
- 1 pre-baked pastry shell (9 inches) or pre-made graham cracker crust
- 2/3 cup sugar
- ¼ cup cornstarch
- ½ cup water
- ¼ cup lemon juice
- 3 cups fresh or frozen blueberries
In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread into pastry shell.
In a large saucepan, combine sugar, cornstarch, water, and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving.
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