By Jennie Guido
Summer is here. School ends, the heat sets in and it’s time to relax a bit.
With Memorial Day this week as the start of a patriotic holiday rotation, a patriotic dessert will be needed to accompany the many barbecues and fish fries on deck this summer.
This recipe has been a staple in the Guido household for many summers.
A neighbor shared this with mom years ago, and I’m pretty sure there hasn’t been a summer without a Tupperware dish of this in the fridge at some point.
We always do this with blueberries, but I don’t see why you couldn’t try another berry or just sprinkle it with a sweet, flavored type of syrup.
Maybe a hint of red would complement this summer dessert perfectly for your next starry vacation.
Blueberry Yum Yum
2 cups of fresh blueberries
2 cups of sugar, divided
1/4 cup water
1/4 cup cornstarch
3 tablespoons of water
1 cup all-purpose flour
1/2 cup margarine, softened
1 cup pecans, finely chopped
1 8-ounce cream cheese, softened
1 frozen 9 oz whipped topping, thawed
Combine blueberries, 1 cup of sugar and 1/4 cup of water in a medium saucepan. Cook over low heat until the berries are tender (about 15 minutes). Combine 1/4 cup of cornstarch and 3 tablespoons of water in a small mixing bowl. Stir well and add the cornstarch mixture to the berry mixture. Continue cooking and stir constantly until the mixture thickens. Set aside to cool.
Combine flour, margarine and pecans in a small bowl and mix well. Press the mixture into a greased 9 x 13 inch baking dish. Bake at 350 degrees for 30 minutes. Let cool.
Combine cream cheese and 1 cup of sugar. Beat until smooth. Stir in the whipped topping. Spread over the crust, then pour the blueberries over it. Refrigerate before serving.
Jennie Guido writes a weekly column for The Natchez Democrat. You can reach her at [email protected]