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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Grandma Eleanor Musoff's Blueberry Tort Recipe

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This recipe for Grandma Eleanor Musoff's Blueberry Tort is from St Leonard School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Shortbread Crust
2 cups Flour
2 tbs sugar
1 cup of salted butter (at room temperature)

Filling
8oz cream cheese (at room temperature)
1 cup powdered sugar
1 tub Cool Whip

1 can Blueberry Pie filling
Directions:
Directions:
Shortbread Crust:
In your mixer, cream together room temperature butter and sugar until whipped up and fluffy. Then add the flour and mix until just combined, do not overwork the dough. Next, distribute the mixture into a 9X13 baking dish. Pat it lightly so that it evenly covers the bottom only (not up the sides). Bake at 350 degrees for 20 minutes or until lightly golden brown. Set aside to cool completely.

Filling:
In your mixer, combine powdered sugar and room temperature cream cheese together so there are no lumps, then fold in the cool whip. Pour the cream cheese mixture onto the cooled shortbread crust. Then carefully top that with a can of blueberry pie filling. Take care not to smear the two toppings together, maintaining a pretty layered effect.

Store in the refrigerator.

Note: we recommend taking the dessert out of the fridge for about 20 minutes before serving - this makes cutting and removing pieces much easier.

This treat is a family favorite any time of year; but it’s especially festive around the Fourth of July when topped with a few red decorations or berries. Enjoy!

 

 

 

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