I planted two small blueberry bushes this summer, so I am hoping to have a magnificent crop of blueberries in the spring. While I doubt that it actually happens, a gal can dream. I was not a huge fan of blueberries, until the past couple years. I bought a pint from the Amish one day, and I couldn’t eat enough of them. I especially love to throw them in the freezer and use them in smoothies with a banana and a little bit of greek yogurt.
This torte is a classic dish made a bit simpler by using canned pie filling and a graham cracker crust. Simple to make and delicious, it’s a nice twist on a cheesecake.
18 double graham crackers
2 regular size cream cheese
1 cup confectioner sugar
1 large size Dream Whip (not jumbo size, use both packages inside box)
1 can Blueberry Pie filling
Mix one stick soft margarine with rolled graham crackers and make a crust in buttered oblong cake pan (preferably glass). Combine confectioner sugar with soft cream cheese and beat until creamy. Add this to Dream Whip (which has been beaten and creamy, according to directions on box). Pour half of this mixture over graham cracker crust. Spread one can of Blueberry Pie filling over this. Cover with the remainder of Dream Whip mixture. Sprinkle with some of the graham cracker crumbs. Refrigerate and chill over night.
This can be made with any canned pie filling of your choice.