"Hunger is the best sauce in the world."--Cervantes

Blueberry Cream Tort Recipe

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This recipe for Blueberry Cream Tort, by , is from SHARING OUR BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angela Butler
Added: Monday, May 1, 2006


Crumb Ingredients
1 c butter
1 1/2 c flour
1 c oatmeal
1 1/2 c walnuts

Cream Ingredients
1 (8oz) cream cheese
1 1/2 c confectioner's sugar
2 (8oz) container Cool Whip
1 can blueberry pie filling

Melt the butter. Add flour, oatmeal, and walnuts. Bake at 350 for 15 to 20 minutes in a 9X13 inch pan. (Stirring every 5 minutes) ***Do not let mix cool.*** Place half of mixture in a baking dish and pat down loosely.
With mixer, blend cream cheese, confectioner's sugar, and one container of the cool whip. Mix until well blended.
Pour half of the cream cheese mixture over the crumb mix.
Spread pie filling over the creamed layer.
Layer with another cool whip container.
Spread the remaining cream mixture over cool whip.
Top with remaining crumb mix.
Refrigerate at least one hour.




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