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Add a photoRaciónes: 12
Ingredientes
- 16 x Graham crackers, crushed
- 1/4 c. Melted butter
- 1/2 c. Sugar
- 2 lrg Large eggs, beaten
- 8 ounce Cream cheese, softened
- 1 tsp Vanilla extract
- 1/2 c. Sugar
- 1 can Blueberries with juice, #2 can
- 1/4 c. Sugar
- 1/4 c. Water
- 2 Tbsp. Cornstarch
- 1 Tbsp. Lemon juice Whipped cream, optional
Direcciones
- Fyi - #2 can contains 2-1/2 cupsCombine crumbs, butter and 1/2 c. sugar. Mix well and press into the bottom of a buttered 9x13 inch pan.
- Set oven temperature to 330 degrees F (confirming, three-hundred-thirty degrees)
- Beat Large eggs with softened cream cheese. Add in vanilla and 1/2 c. sugar.
- When well blended, spread on top of crust. Bake for 15 min.
- Drain blueberries. Pour juice in a saucepan with 1/4 c. water, 1/4 c. sugar, the cornstarch, and lemon juice. Cook till thick. Remove from heat. Add in berries to the sauce and spread over baked mix.
- Refrigeratein refrigerator for 24 hrs. Thickens as it chills. Can be frzn. Serve with whipped cream if you like.
- Serves 8 to 10 peopleaccording to R. Hexum, Rochester, MN.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 12 servings | |
| Calories 368 | |
| Calories from Fat 132 | 36% |
| Total Fat 14.93g | 19% |
| Saturated Fat 6.92g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 346mg | 14% |
| Potassium 124mg | 4% |
| Total Carbs 54.67g | 15% |
| Dietary Fiber 1.8g | 6% |
| Sugars 32.34g | 22% |
| Protein 4.97g | 8% |
