Whoa, hey! This thing still exists! I’d apologize for not paying attention to my blogosphere, but I’m a slacker and I’ll get to it later. 🙂

Today, I was feeling pretty froggy, so I decided to jump in the kitchen and throw down an old recipe that I finally finagled from my mom (alliteration ftw, woot!). My family has some amazing recipes and I keep meaning to put together a family cook book. That’s a topic for another time.

This recipe happens to be a perfect summer dessert, Blueberry Delight. Yeah, I know. The name needs some work. I might come up with a new one by the end of the post. Watch out now!

It’s completely easy and delicious and it’s the kind of dessert that really stands out. Here is what you’ll need –

Crust:

2 cups Flour

2 sticks of Butter

1 cup of Pecans (I prefer crushed to chopped.)

1/2 cup Powdered Sugar (for sweetness)

Mix ingredients together and press the mixture into a 9×13 pan. Bake at 375 for 15 to 20 minutes. Let the crust stand until cool.

My oven is a little persnickety so I left that bad boy in there for about 22 minutes. I’m thinking of trying another version where the crust is made from my praline cookie recipe, which is a brown sugar based cookie.

Filling:

1 8oz Cream Cheese

1 container Cool Whip

1 can of Blueberry Pie filling (we’re taking the easy way out here lol.)

1/2 cup of Powdered Sugar

Spread the mixture over the cooled crust. Here is where you can get creative. I topped mine with a sprinkling of pecans and dollops of Cool Whip.

It’s ridiculously yummy and not too heavy for a summer dessert.

I give you the Blueberry Nomicon.