blueberry supreme

a recipe by
Marilyn Renfro Gore
Fred, TX

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!

serves 8 - 10
prep time 1 Hr 15 Min
cook time 20 Min
method Bake

Ingredients For blueberry supreme

  • 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
    blueberry pie filling
  • 1
    8 oz. cream cheese, softened

How To Make blueberry supreme

  • 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.
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