A springtime recipe perfect for any Easter celebration.
While growing up, fruit was always a big part of our Easter celebration. I suppose my parents and grandparents hoped it would balance out all the chocolate candy and marshmallow peeps we got in our Easter baskets and plastic eggs.
After our egg-hunting was over, we all convened around the dining table to have breakfast together. And of course, we were encouraged to grab an orange, banana, or apple from the table’s towering centerpiece to eat as well before diving into our sugary sweets.
So here’s one of my favorite family recipes that includes my favorite fruit — blueberries!
Total Time: 1 hour & 20 minutes
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Baking Temperature: 350’F
Refrigeration Time: 1 hour
- 10 oz shortbread cookies
- 1/4 cup melted butter
- 8 oz softened cream cheese
- 1 cup powdered sugar
- 3 cups whipped cream
- 12 oz blueberry pie filling
- 1 cup chopped pecans, optional
- Preheat oven to 350′
- Crush shortbread cookies in a plastic bag. Set aside 1/2 cup of the crushed cookies. In a mixing bowl, combine the remaining crushed cookies with melted butter.
- Place buttered crumbs into the bottom of an 8.5-inch x 11.5-inch pan. Bake for 5 minutes and let cool.
- In a bowl, beat the cream cheese, powdered sugar, and container of cool whip until mixed well. Spread over cooled bottom crust later.
- Slowly pour blueberry pie filling over the cream cheese layer making sure it is spread all over.
- Optional: Sprinkle crushed pecans over the pie filling.
- Refrigerate for at least 1 hour until ready to serve.
- Top each serving with some cool whip and reserved cookie crumbs.
For anyone who loves blueberries, this will quickly become a go-to recipe. This is an easy dessert to make up to 24-hours ahead of time too. Simply wait to add the additional cool whip and cookie crumbs just before serving.
Although blueberry will always be my fat & sassy favorite, I’ve experimented by switching out the pie filling with other fruit flavors. Lemon, cherry, and even raspberry were all delicious as well.
Here’s another springtime and summer favorite: