A beautiful recipe and story shared by our Publisher, Karen Shayne. – Sandy

In the world of cherished family recipes, some desserts stand out for their simplicity and enduring appeal. For me, my mom’s Blueberry Cream Cheese Delight is one such treasure. I could go on with stories of how this dish was a staple at potlucks and church picnics, along with my cousin’s Chocolate Éclair Pie and my grandmother’s Coconut Cake. But my favorite memory is pulling up a chair to the counter as my mom made this decadent treat. I believe my first experience with the automatic, hand-held mixer was with this dessert. I remember the warmth of my mom’s hand on mine as we gently combined the cream cheese with the sugar and Cool Whip.

However, my most favorite memory was getting up in the middle of the night and sneaking the pie into my room for a late-night snack, then trying to convince my mom the next morning that my dad was the culprit. Since this was a dish for the church potluck that day, I recall my mother’s frustration (and comical scolding) as she tried to respread the cream cheese concoction and blueberry pie filling over the empty square space left behind in the dish from my late-night taste testing.

For sure, this timeless treat has graced countless tables, bringing smiles and sweet satisfaction to gatherings both big and small. But the memories of my mom and me during our kitchen escapades are by far the real reason this timeless dessert now graces my table in the hot summer months. Perhaps the next time you’re looking to add a touch of tradition to your table, reach for this beloved recipe and share the joy it brings.

I love you, Mom.

Blueberry Cream Cheese Delight

Crust:

1 c. self-rising flour (feel free to use 1:1 Gluten Free Flour)
1 cup chopped pecans
1 stick of melted butter

Filling


1box confectioners sugar
1 (8-ounce) package cream cheese, softened
1 large Cool Whip

Topping

2 (21-ounce) cans blueberry pie filling

Instructions

Combine flour, pecans and melted butter for crust. Press into 9×13-inch pan and bake at 375 for 12-15 minutes. Let cool.

With a hand-held mixer, combine cream cheese and Cool Whip then in batches add the box of confectioners sugar.

Once crust is cool, spread cream cheese mixture on top of crust.

Spread blueberry pie filling on top of cream cheese layer.

Chill thoroughly before serving.

Garnish with left over Cool Whip and fresh mint.