Blueberry cheesecake

Blueberry cheesecake

Ingredients/Components

• pkg
• milk - 2 c
• flour - 2 c
• brown sugar - 1/3 c
• Cool Whip - 2 (8
• can blueberry pie filling - 1 oz
• blocks margarine, soft - 2 item

How to make blueberry cheesecake:

Filling:1 (18 oz.) pkg. cream cheese2 c. milk2 (8 oz.) Cool Whip1 (3 oz.) pkg. lemon instant pudding1 (16 oz.) can blueberry pie filling Crust: Combine ingredients (1 cup flour at a time). Spread into bottom of a 9 x 13-inch pan with fingers. Oil or Pam on fingers will prevent sticking. Bake at 350° for approximately 30 minutes. Cool.

Filling: Soften cream cheese. Combine with milk and pudding, using electric mixer on low. Fold in 1 container Cool Whip lightly. Pour into crust. Top with remaining Cool Whip. Spread blueberry pie filling on top. Refrigerate for at least 2 hours before serving.

Recipe categories: Cheesecake, Desserts, Blueberries.