Blueberry And Cream Torte
2 cups graham cracker crumbs
1 stick butter — softened
1/2 cup sugar
8 ounces cream cheese
1/2 cup sugar
2 tablespoons milk
2 cups pecans — chopped
1/2 cup whipping cream
2 teaspoons sugar
1 teaspoon vanilla extract
1 quart fresh blueberries
1 cup sugar
3 tablespoons cornstarch
Mix 2 cups graham cracker crumbs, 1 stick softened butter, and 1/2 cup
sugar together and press into a greased 3-quart rectangular baking dish.
Chill. For bottom layer, cream cheese, sugar and milk. Spread mixture
over graham cracker crust. Top with chopped pecans. For middle layer,
whip cream, then add sugar and vanilla. Spread whipped cream over bottom
layer. For the top layer: combine blueberries, sugar and cornstarch. In a
saucepan, cook over medium heat until mixture starts to boil and thicken
slightly. Remove pan from heat and cool. Spread over whipped cream
layer. Refrigerate torte. When ready to serve, cut into squares.
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