Blueberry And Cream Torte

* Exported from MasterCook *

BLUEBERRY AND CREAM TORTE

Recipe By : National Pecan Marketing Council
Serving Size : 12 Preparation Time :0:00
Categories : Fruits Pastry
Pecans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups graham cracker crumbs
1 stick butter -- softened
1/2 cup sugar
8 ounces cream cheese
1/2 cup sugar
2 tablespoons milk
2 cups pecans -- chopped
1/2 cup whipping cream
2 teaspoons sugar
1 teaspoon vanilla extract
1 quart fresh blueberries
1 cup sugar
3 tablespoons cornstarch

Mix 2 cups graham cracker crumbs, 1 stick softened butter, and 1/2 cup sugar
together and press into a greased 3-quart rectangular baking dish. Chill. For
bottom layer, cream cheese, sugar and milk. Spread mixture over graham cracker
crust. Top with chopped pecans.
For middle layer, whip cream, then add sugar and vanilla. Spread whipped
cream over bottom layer. For the top layer: combine blueberries, sugar and
cornstarch. In a saucepan, cook over medium heat until mixture starts to boil
and thicken slightly . Remove pan from heat and cool. Spread over whipped
cream layer. Refrigerate torte. When ready to serve, cut into squares. >
Shar McCormack

- - - - - - - - - - - - - - - - - -