Blueberry Yaya

For recipes I Learned from my Mama, grab a copy of my cookbook Memories on a Plate from my website www.spillingthesweettea.com

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 degrees.

Step 2

In a bowl, add butter, flour, and pecans. Using a hand mixer, cream the ingredients until the mixture is well combined.

Step 3

In a 9x13 baking dish, press the shortbread mixture into the bottom of the dish. Bake for 20 mins and set aside to COMPLETELY COOL.

Step 4

In a medium saucepan, add blueberries, water, and sugar. Mix well until the sugar has dissolved. Bring blueberries to a boil and then add cornstarch. Whisk until the cornstarch is incorporated and starts to thicken.

Step 5

Once thicken, set blueberry compote to the side and allow to COMPLETELY COOL.

Step 6

For the Cream Cheese Filling

Step 7

In a mixing bowl, add powdered sugar ands oftened cream cheese. Using a hand mixer, mix well until fully combined. Fold in one tub of cool whip and set aside.

Step 8

To layer the dessert, add the cream cheese filling on top of the cool shortbread crust. Then add the blueberry compote. Top with cool whip and garnish with crushed pecans.

Step 9

Cover with Saran wrap and refrigerate for at least 4 hours to set.

Step 10

Top with more cool whip and crushed pecans