I made a healthy, low-cal and super-tasty red, white and blue desert for a 4th of July potluck back in the 1980's. My daughter (now grown) still raves about how it's her all-time favorite desert!
Maybe you can help me, I have lost a recipe I used to make for my grandmother. She is in her 80's now and in the nursing home we are bringing her home for Thanksgiving and I would love to make it for her.
Not sure if this is indeed the same recipe that you're looking for but I thought I'd send it along just in case.
Lorraine
Blueberry Yum Yum
This dessert is a must at all family gatherings, Thanksgiving, Christmas and birthday parties.
Ingredients
1 large package (8 ounces) cream cheese
3/4 cup sugar
2 envelopes Dream Whip, prepared, or 8 ounces Cool Whip
1/2 cup butter or margarine, melted
3 cups graham cracker crumbs
2 cans (21 ounces) blueberry pie filling
Instructions
Cream together cream cheese and sugar. Add to whipped topping. Mix melted butter and graham cracker crumbs. Use half of graham cracker crumb mixture and pat down on bottom of a large glass baking dish or 9x9-inch suqare Tupperware. Layer whipped topping mixture with pie filling, using half of each mixture. Top with Cool Whip and graham cracker crumbs.
This is how I make it and have to make it every holiday for everyone.
2 pkg. dream whip
1 cup sweet milk
1 teaspoon vanilla
8 oz. cream cheese
mix crumbs and margarine set aside.
mix dream whip, milk and vanilla. keep in refrig until ready to use.
cream sugar and cream cheese until smooth.
add dream whip a little at a time until blended.
spread half of the crumbs in oblong pan.
spoon half cream mixture over crumbs, using teaspoon, being careful not to disturb crumbs.
spoon pie filling over cream layer same way.
repeat cream layer then add rest of crumbs.
cover and refrig at least 6 hours, before serving
(set cream cheese and margarine out ahead of time to soften)
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