Blueberry Supreme

Marilyn Renfro Gore

By
@Margo46

My beloved husband ate this at a Thanksgiving lunch at work years back. He came home raving about it so I asked for the recipe. Thanks to Mary Gray I can make this delicious for my whole family. The only change I have made to the recipe is switching Greek yogurt for the sour cream. Greek yogurt , in my opinion, is lighter than sour cream! This dessert also lends a unique flavor and color to the Holiday table! NOTE: Prep time is very short; and the only part baked is the crust. Most prep time is refrigerator time!


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Rating:

Comments:

Serves:

8 - 10

Prep:

1 Hr 15 Min

Cook:

20 Min

Method:

Bake

Ingredients

1 c
flour
1 stick
oleo
3 Tbsp
sugar
1 c
pecans, ground or chipped
2 c
powdered sugar
1
8 oz. cool whip
1 c
greek yogurt
1 can(s)
blueberry pie filling
1
8 oz. cream cheese, softened

Directions Step-By-Step

1
CRUST: Mix flour, oleo, sugar & nuts, mixing well. Pat out into a 9 x 13 Pyrex dish. Bake @325° for 20 minutes. Remove from oven and cool completely.
2
After cooling crust, blend the Greek yogurt, powdered sugar, cream cheese and Cool Whip well.
3
Spread above mixture evenly over cooled crust. Refrigerate about 30 minutes or until firm. Top with Blueberry Pie Filling and refrigerate again until time to serve.

About this Recipe

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, Heirloom