*  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      c             Graham cracker crumbs
     1/2  c             Butter -- softened
     1/2  c             Sugar
   8      oz            Cream cheese
     1/2  c             Sugar
   2      tb            Milk
   2      c             Pecans -- chopped
     1/2  c             Whipping cream
   2      ts            Sugar
   1      ts            Vanilla extract
   1      qt            Fresh blueberries
   1      c             Sugar
   3      tb            Corn starch

Mix graham cracker crumbs, 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 corn starch.  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.

Posted by Sharon McCormack (YKDN26A)


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