I don’t usually put a dessert recipe in two weeks in a row, but this week’s dessert is by popular demand! I took it to my Garden Club luncheon two weeks ago and everyone wanted the recipe. I had already planned on a red and white dessert for valentine’s week, so I told them it would have to wait awhile!
I can’t tell you which cookbook this recipe came from because the book no longer has a cover, but to the best of my recollection, it’s a church cook book from Northrop.
I used to make this blueberry recipe years ago and then I sort of forgot about it until a couple of years back. Every time I take it somewhere I get asked for the recipe. It’s an oldie but a goodie! Hope you like it, too.
1 cup crushed graham cracker crumbs (I used one sleeve of crackers)
1/2 cup butter, melted
1/2 cup brown sugar
Mix together and pat into the bottom of a greased 9x13 inch pan.
1/2 cup sugar
1 (8 oz.) pkg cream cheese, room temperature
2 Tbsp lemon juice
1 can blueberry pie filling
Cream together cheese and sugar; add eggs one at a time, stir in lemon juice. Pour over crust and bake at 350 degrees for 20 minutes or until set in the middle and just slightly brown at the edges. Cool. Cover with 1 can blueberry pie mix. Chill and cover with whipped topping, refrigerate until serving.
Enjoy, stay warm and have a great week!