Blueberry delight is one of the favorite desserts (if not THE favorite dessert) of people here in Nome. Especially after the blueberry season we had last summer, I’m sure this dish is being made all the time. I know I’ve had it several times this winter already. But as I thought about it… I was pretty amazed that I had not made it myself yet. One, because if I did make it, the pan would likely bypass my tummy and go straight to my hips. But I decided to give it a go yesterday and I’m so glad I did. It was delicious last night, and even better tonight. There’s something about that walnut/butter crust with the cream cheese and whipped cream center melded together with the blueberry filling………..it is pretty much heaven on earth! And if this photo doesn’t do it for ya, try making it for yourself and you’ll see what I mean! Have a great week everyone.
1 cup butter- melted (can use 1/2 cup with success)
1 cup walnuts- chopped fine
1 cup flour
Mix together and press into a 9×13 greased pan. Bake for 15 min at 350 and cool completely.
1 cup powdered sugar
16 ounce cream cheese
*Cream together the powdered sugar and cream cheese*
Fold in 8 ounce cool-whip.
Spread over cooled crust.
1 cup cold water
1 cup sugar
4 TBSP cornstarch -dissolve in water before heating
Bring mixture to boil and add 3 TBSP raspberry jello.
Boil 1 minute
Quickly stir in 4 C. blueberries
Add berry mixture on top of cream cheese layer.
Stick in the freezer for a bit and add the final topping right before serving.
Top with 8 ounce cool whip and sprinkle chopped walnuts and blueberries. Freeze any leftovers.