wilkes

Blueberry Yum Yum

Canned Pie Filling (can also use cherry)
3 c. graham cracker crumbs mixed with 11/2 sticks marjarine (softened)

8 oz. pkg. cream cheese mixed with 1/2 c. sugar

Beat 1 lg. pkg. dream whip with 1c. milk

Mix cheese mixture & dream whip

Layer one: 1/2 graham cracker crumbs
two: 1/2 cheese mixture
three: can pie filling
four: remainder of cheese mixture
five: Remaining g. cracker crumbs
Refrigerate May double for large Yum Yum

Look for teh "cuppa" recipe when it gets posted. Someone had one this spring that you could make easily with just the cuppas of everything in it.

Blueberry Yum-Yum

2 cups fresh blueberries or frozen
2 cups sugar, divided
1/4 cup water
3 Tbsp. water
1 cup plain flour
1/4 cup cornstarch
1/2 cup margarine, softened
1 cup finely chopped pecans
1 (8oz) cream cheese, softened
1 (9oz) container frozen whipped topped, thawed

Combine blueberries, 1 cup sugar; add 1/4 cup water in a medium saucepan; cook over low heat until berries are soft (about 15 minutes).

Combine cornstarch and 3 tablespoons water in a small mixing bowl; stir well. Add cornstarch mixture to blueberry mixture; cook, stirring constantly until thickened. Set aside to cool.

Combine flour, margarine and pecans in small mixing bowl; mix well. Press dough evenly into a 13x9 baking dish. Bake at 350 degrees for 20 minutes. Cool.

Combine cream cheese and 1 cup of sugar; beat until smooth. Fold in whipped topping. Spread topping evenly over cool crust. Pour blueberry mixture evenly over top. Refrigerate. Cut into squares to serve.

Yield: 15 servings.

Need a easy recipe for a Blueberry yum yum.