I love blueberries!
Before my mother moved into her nursing home, she had a supply of blueberries for us each time we visited. Didn’t matter if they came straight from the blueberry bushes, or her freezer. One of my favorite desserts to make with those blueberries was, and still is, my mom’s recipe for Blueberry Yum-Yum.
I have to go to the store to get blueberries nowadays, but this dessert is still dee-lish.
- 2 C blueberries (You can use fresh or frozen blueberries. If you don’t want to bother making the filling, you can use a 16 oz can of blueberry pie filling, and be done with it.)
- 1 C sugar
- 2 Tablespoons cornstarch
- 1 C water
In a saucepan combine the sugar, cornstarch and water. When mixed well, and the sugar is dissolved, add the blueberries. Crush them into the mixture. Cook over medium heat. Stir constantly until blueberries thicken, and the filling boils. Cool. (If I want to speed things up, I let the pan cool a bit, then place it in the freezer to cool the rest of the way.)
- 2 C gluten-free graham crackers crumbs (I use Kinnikinnick S’moreables)
- 1 stick butter, melted
- 1/4 C sugar
Mix cracker crumbs, sugar and butter. Press to form crust in 10X10 dish. You can save 1/4 C of the mixture to sprinkle on top, if you’d like.
- 8 oz cream cheese
- 1/2 C milk
- 8 oz container whipped topping
Soften the cream cheese. Mix together with milk and topping. Beat well.
Layer 1/2 of the topping mixture over the crumb crust. Spread all of the berry filling over that. Add the remaining topping mix over the berries. If you saved some of the crumb crust, sprinkle it over the topping.
This should be refrigerated 3-4 hours before serving. You can eat it sooner, but it will be rather soupy, and not hold its shape at well. If you don’t care what it looks like, and can’t wait any longer to dig in, you could eat it after 1 1/2-2 hours.
I wish you well.
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