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Blueberry Cheesecake Dessert


I love portable desserts that you can easily make in a 9×13 casserole dish ahead of time and take with you to any potluck or special occasion. This is a definite must-try crowd-pleasing idea!

In fact, this is such an easy idea, my ten-year-old basically made this by herself! I love that these ingredients are easy to find and can be tailored to your family’s tastes with different pie fillings like strawberry (or you could even use crushed pecans for a gluten-free nut crust!). Plus, if whipped topping isn’t your favorite, substitute with a few cups of homemade whipping cream instead!

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Ingredients;
For the Crust:
  • 3 cups crushed graham cracker crumbs (or 2 sleeves of graham crackers, crushed)
  • 3/4 cup butter, melted
  • 1/3 cup granulated sugar

For the Filling;
  • 2 - 8 oz. packages of cream cheese, softened
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons lemon juice
  • 8 oz. whipped topping, thawed
  • 21 oz. can of blueberry pie filling

Directions;

  1. Preheat oven to 350 degrees.
  2. Mix graham cracker crumbs, sugar, and melted butter. (Note: I started with crumbs, but if you need to crush whole crackers in a food processor, do that step first.)
  3. Press the mixture evenly into the bottom of an ungreased 9x13 pan. Bake for 10-11 minutes.
  4. Remove crust from the oven and let cool.
  5. Meanwhile, use a hand mixer to mix together cream cheese, powdered sugar, vanilla extract, and lemon juice.
  6. Fold in the whipped topping.
  7. Spread the mixture evenly over graham crackers.
  8. Spread blueberry filling over the top. Chill in the fridge for a few hours or overnight. (I was impatient and placed mine in the freezer for an hour. It worked fine.)
  9. Cut into squares to serve.


For The Full Instructions, Please Visit The Full Recipes: hip2save.com
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