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Claudette's Country Kitchen Blueberry Yum-Yum serves 10-12
Crust: 3/4 stick butter 1/4 c. sugar 1 1/2 c. graham cracker crumbs
Melt the butter with sugar. Remove from heat and mix in crumbs. Stir til combined. Spray a 9x13 glass dish and press the mix evenly in. Cool in fridge.
Filling: 8 oz. cream cheese 1 c. confectioner's sugar 8 oz. Cool Whip 1 lb. can blueberry pie filling
Mix cream cheese, sugar and whipped topping til well blended. Pour onto crust and top with the blueberry filling. Refrigerate til ready to serve.
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