By Beverly Hicks Burch
This recipe comes to us courtesy of my little momma, Juanita Hicks. It is one of her quintessential “Momma” dishes…one she prepares for special occasions, holidays and taking to those aforementioned covered dish events. She’s been making it at least 20 years and she’s forgotten where she inherited the recipe from.
The saving grace of this gloriously ooey, gooey dish is this…blueberries are full of antioxidants ;). Oh, yeah and nuts are once again good for you. Other than, it’s probably loaded with guilt laden goodness.
Now you know I have confessed to “Bev-izing” recipes and here are a couple changes I would attempt to make on this recipe.
· Use 8 oz of low fat cream cheese for the regular cream cheese
· Use “lite” Cool Whip instead of regular Cool Whip
For now, in its full glory…Blueberry Delight…
Preheat oven to 350°.
2 cups of all purpose flour
1 cup butter, melted
1 cup pecans, finely chopped (use a mini food processor if you have one)
Spread evenly into the bottom of a 13 x 9 inch baking pan, and bake 25 minutes.
Cream 1 8 oz. package of cream cheese
Add 1 box of Confectioner’s sugar
Fold in 9 oz. of Cool Whip
Spread the cream cheese mixture over the cooled crust and top with 2 cans of blueberry pie filling.
© 2009 Beverly Hicks Burch All Rights Reserved.