Easy & Delicious Summer Dessert
This has been my staple summer dessert for years. I first had it at my aunt's house, where she made it with blueberries. It was so delicious, I kept sneaking in the kitchen and taking two little fork bites at a time.
I was on a strawberry kick that summer, so I went home and made my own version with strawberries. It was equally delicious. I've since made it with a berry medley, including blackberries and raspberries, and it was also divine, so follow your heart on this one!
The Original Recipe:
What you need:
- 1 c. flour
- 1 stick butter or margarine, softened
- 1 c. chopped pecans
- 1 large pkg. cream cheese
- 1 c. sugar
- 1 can blueberry pie filling
- 1 pkg blueberries
- 1 tub whipped cream
Crust: Mix the flour, butter, and nuts; press into greased baking dish. Bake for 20 mins at 350*. Let cool.
Filling: Mix cream cheese and sugar; spread on top of crust. Next, add on blueberry pie filling. And finally, spread whipped cream on top, and sprinkle with nuts.
For double the deliciousness, you'll need to double the entire recipe. I like it with double the crust! It's the best part, duh.
Make two full pans of the crust. Follow the directions as normal, but layer it: crust, cream cheese mixture, blueberry pie filling, second crust on top (It will crumble and break, that's fine!), cream cheese mixture, berries, whipped cream. Finally, top with fresh berries!
You can even sprinkle the left over nuts for decor. Hello, Nut Bae!
- Line the baking dish with wax paper/parchment paper to remove the second crust easier.
- Let the crusts cool completely before adding the filling.
- Wash and dry off berries completely before using them or it could make your dessert watery.
- Let the whipped topping sit out before you add it. If it's too cold, it'll be hard to spread pretty.
- Let the finished dessert set in the fridge for an hour, or freezer for 30 mins (at least) before serving.
- Tell everyone it took you all day to make. #Impressive (Once the crust is made, it takes like 20 mins.)
Enjoy! XX Jesica