Blueberry Cream Cheese Bars

Reid Siarot

  • 2 C. flour
  • 1/2 C. brown sugar
  • 1 C. chopped nuts
  • 2 blocks butter
  • 8 oz. Philadelphia cream cheese
  • 16 oz. Avoset whipping cream
  • 1 1/4 C. sifted powdered sugar
  • 1 tsp. vanilla
  • 21 oz. blueberry pie filling
  • 1/2 pkg. Knox unflavored gelatin

Preheat the oven to 350°. Mix flour, sugar and chopped nuts then and cut butter into it. Press into a thin layer in a 9″x13″ pan. Bake for 20 minutes. Cool crust. Cream the cream cheese and blend in sugar and vanilla. Whip Avoset until stiff then fold into cream cheese mixture. Pour into cooled crust. Refrigerate 1 hour or until firm. Heat half of the blueberry pie filling then stir in gelatin. Stir in the remaining blueberry filling. Cool the blueberry topping mixture. Pour blueberry topping over cream cheese filling. If topping is hot, cream cheese will melt. Refrigerate 1 hour or until firm.

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