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:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1CRUST: 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.

2After cooling crust, blend the Greek yogurt, powdered sugar, cream cheese and Cool Whip well.

3Spread 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