Blueberry Yum-Yum

Crust:

1/2 cup self rising flour

1/2 cup brown sugar

1 1/2 cups nuts

1 1/2 stick butter, melted

**Preheat oven to 350 degrees. Combine above ingredients and put in 13 X 9 inch pan. Bake for 15 minutes and let cool completely.

 

Blueberry Glaze:

3 cups blueberries

1 cup sugar

1 cup water

3 T. cornstarch

**In a small saucepan, simmer berries with 2/3 cup of water for 3 minutes. In a small bowl, combine remaining 1/3 cup water, sugar, and cornstarch. Add to blueberries in saucepan and bring to a boil cooking 1 minute longer. Let cool completely.

 

Filling:

1 8oz. pkg. cream cheese, softened

3/4 cup sugar

9 oz. cool whip

**Combine cream cheese and sugar. Fold the cool whip into the cream cheese mixture and spread over cooled crust. Top with cooled blueberry glaze.

 

 

 

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