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| GARY'S BLUEBERRY FLUFF |
In the ever present search for something very easy to make for church socials or workplace
celebrations, I offer you a very simple dessert. It can even be made up in advance just don't
add the topping until you're ready to leave (or add it at the place of consumption to avoid
mess).
When I was working with Gary, he made me promise never to bring this to office parties.
That was his favorite thing to bring so the only way he'd give me the recipe was for me to
make that promise.
I think you'll find it very easy to make. It tastes a little like cheesecake - and you can change
the toppings from the blueberry pie filling to cherry pie filling and it is just as good.
Preheat oven to 350 degrees. Butter and Cream cheese need to be soft (room temp).
CRUST:
2 Cups Flour
2 Sticks Butter, softened
1 Cup chopped pecans
Mix all ingredients together with a fork. Press into the bottom of a 9x11 pan. If you
want to use a 9x13 pan, add 1 more cup flour and 1/2 stick more butter.
Bake for 10-15 minutes until very light brown. Cool in pan!!
FILLING:
2 Eight-Ounce Packages Cream Cheese, softened
1 Large Tub Cool Whip (or off brand)
3 1/2 Cups Powdered Sugar (I think it is one whole bag)
Beat cream cheese until it is smooth. Mix in the powdered sugar. By hand, add the
cool whip. Ensure mixture is not lumpy. Spread this mixture over the first layer in
the pan.
TOPPING:
2 CANS BLUEBERRY PIE FILLING
Copyright © 1990 Gary Cousar
All rights reserved. Used by permission.
celebrations, I offer you a very simple dessert. It can even be made up in advance just don't
add the topping until you're ready to leave (or add it at the place of consumption to avoid
mess).
When I was working with Gary, he made me promise never to bring this to office parties.
That was his favorite thing to bring so the only way he'd give me the recipe was for me to
make that promise.
I think you'll find it very easy to make. It tastes a little like cheesecake - and you can change
the toppings from the blueberry pie filling to cherry pie filling and it is just as good.
Preheat oven to 350 degrees. Butter and Cream cheese need to be soft (room temp).
CRUST:
2 Cups Flour
2 Sticks Butter, softened
1 Cup chopped pecans
Mix all ingredients together with a fork. Press into the bottom of a 9x11 pan. If you
want to use a 9x13 pan, add 1 more cup flour and 1/2 stick more butter.
Bake for 10-15 minutes until very light brown. Cool in pan!!
FILLING:
2 Eight-Ounce Packages Cream Cheese, softened
1 Large Tub Cool Whip (or off brand)
3 1/2 Cups Powdered Sugar (I think it is one whole bag)
Beat cream cheese until it is smooth. Mix in the powdered sugar. By hand, add the
cool whip. Ensure mixture is not lumpy. Spread this mixture over the first layer in
the pan.
TOPPING:
2 CANS BLUEBERRY PIE FILLING
Copyright © 1990 Gary Cousar
All rights reserved. Used by permission.
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