Hardly Housewives Blueberry Cream Cheese Dessert Preheat oven to 350 degrees. mix crust ingredients and press into a 9 x 13 pan and bake for 15 16 minutes to set the crust. set aside to cool, about 45 minutes. while crust is cooling, make cream cheese filling and blueberry topping. to make the blueberry topping, add water, 1 2 cup of sugar, and cornstarch to a sauce pan and cook over medium. Hardly housewives 101 ; wednesday, august 28, 2013. blueberry cream cheese dessert . posted by jaisa.
Hardly Housewives Blueberry Cream Cheese Dessert In a medium bowl, using an electric mixer, beat cream cheese for 2 3 minutes or until light and fluffy. add powdered sugar and beat until combined. fold in the cool whip until combined. once the crust has cooled completely, spread the cream cheese mixture over the graham cracker crust. Instructions. in a medium bowl, stir well to combine graham cracker crumbs, sugar, and butter. press evenly into the bottom of a 9 x 13 pan. place in the refrigerator for 30 minutes to chill. using a stand or hand mixer, beat well to combine cream cheese, powdered sugar, vanilla, and 1 2 of the tub of cool whip. Meanwhile in a separate bowl, mix together the cream cheese, powdered sugar, and milk. spread the cream cheese filling in the cooled and prepared pie crust. top the cream cheese filling with the cooled blueberry pie filling. cover and chill the pie for at least 1 2 hours, or overnight. Once the pie has chilled, make the topping. stir together the sugar, cornstarch, water, and lemon juice in a small saucepan until well combined. add the blueberries and stir to coat. set the pan over medium heat and cook, stirring frequently, until the mixture boils and thickens quite a bit, about 10 to 20 minutes.
Hardly Housewives Blueberry Cream Cheese Dessert Meanwhile in a separate bowl, mix together the cream cheese, powdered sugar, and milk. spread the cream cheese filling in the cooled and prepared pie crust. top the cream cheese filling with the cooled blueberry pie filling. cover and chill the pie for at least 1 2 hours, or overnight. Once the pie has chilled, make the topping. stir together the sugar, cornstarch, water, and lemon juice in a small saucepan until well combined. add the blueberries and stir to coat. set the pan over medium heat and cook, stirring frequently, until the mixture boils and thickens quite a bit, about 10 to 20 minutes. Transfer the blueberry mixture to a clean bowl to let it cool for 3 to 4 minutes. now, pour the warm cooked blueberries onto the cream cheese. the cream cheese softens as the sauce is warm and that’s normal. start the electric mixer, or use the whisk attachment of your stand mixer to beat the ingredients together. Spread over the crust, making sure to go all the way to the edges of the pan. spoon the blueberry pie filling over the cream cheese layer. chill in the fridge for 2 hours or overnight to set up. beat the remaining 1 ½ cups of heavy cream with the powdered sugar and vanilla until soft peaks form.
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