Blueberry Crisp
Yield
1 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | cup |
margarine
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
pecans
|
|
| Filling | |||
| 8 | ounces |
cream cheese
|
|
| 1 | box |
powdered sugar
|
*
|
| 1 | large |
whipped topping, prepared
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| Topping | |||
| 2 | cans |
blueberry pie filling
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 237 | ml |
margarine
|
|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
pecans
|
|
| Filling | |||
| 231.2 | ml/g |
cream cheese
|
|
| 1 | box |
powdered sugar
|
*
|
| 1 | large |
whipped topping, prepared
|
*
|
| 5 | ml |
vanilla extract
|
|
| Topping | |||
| 2 | cans |
blueberry pie filling
|
* |
Directions
Crust; Melt ingredients.
Pack in a loaf pan, 9x13 inches. Bake at 350℉ (180℃) for 25 minutes.
Let this cool.
Mix the filling ingredients and spread on cooled crust.
Spread the pie filling on top, depending on how thick you want the topping.
Chill this dessert several hours before serving.
