I have shared many times that my mom would write down recipes on the back of enveoples. It was the Shirley May way. Lol. She would often get recipes from neighors and friends and recreate them or make them her own. I found this particular recipe in her things and I wanted to recreate it because I don't recall her making it for me. It's possible she did make it while I was either at college or had move away from home. She made a similiar dessert called Chocolate Supreme which is one of my favorite desserts that she would make in addition to the Apple Walnut Raisin cake. My mother created so many beautiful memories on a plate for me and I have included alot of them in my cookbook. If you want to try this recipe, see below for the list of ingredients and instructions.
Ingredients Needed to Make Blueberry YaYa
Shortbread Crust
1 cup of all-purpose flour
1 cup of finely crushed pecans
1 stick of butter, softened
Blueberry Filling
2 cups of fresh blueberries
1 cup of sugar
1/4 cup of water
3 tablespoons of cornstarch
Cream Cheese Layer
1 cup of powdered sugar
1 8oz of tub of Cool Whip
8 oz of cream cheese, softened
Topping
Cool Whip
Crushed Pecans
Directions to Make Blueberry Yaya
For the shortbread crust
Preheat oven to 350 degrees.
In a bowl, add butter, flour, and pecans. Using a hand mixer, cream the ingredients until the mixture is well combined.
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.
For the Blueberry Compote
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.
Once thicken, set blueberry compote to the side and allow to COMPLETELY COOL.
For the Cream Cheese Filling
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.
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.
Cover with Saran wrap and refrigerate for at least 4 hours to set.
For more Southern recipes I Learned from My Mama, order my cookbook Memories on a Plate from the link below ⬇️