*Blueberry Topping*
-4 cups blueberries (I use frozen)
-4 teaspoons cornstarch
-1/2 cup white wine
-1/2 cup sugar

**In a large saucepan, dissolve cornstarch, sugar and wine.  Add blueberries and bring to a boil.  Let boil for about two minutes.  Reduce to simmer for an additional five to seven minutes.  Remove from heat.  Once mixture has cooled a little, put in the refrigerator to get really cold.

 
*Cream Cheese Filling*
-1 package or 8 ounces cream cheese (can also use reduced or fat free)
-1 cup powdered sugar
-1 cup whipped cream (can also use lite or low fat)
-1 graham cracker crust (can also use low fat or reduced sugar)

**Mix softened cream cheese and powdered sugar until smooth.  Add whipped cream to mixture.  Pour mixture into graham cracker pie crust.  Refrigerate.

**Once both topping and filling have gotten cold (about two to four hours the in fridge), pour blueberry topping over filling.  DO NOT OVERFILL!  You may have some extra filling, depending on what size pie crust you used.  Serve cold.

Comments (0)

Subscribe to this comment's feed

Name

Email

Website

Title

Comment

smaller | bigger

I have read and agree to the Terms of Usage.

Add Comment