Sunday, July 01, 2007
Once upon a time Alison told me one of her favorite sweet treats was a layered bar dessert her mother used to make for family get togethers. Based on just a little information I tried to re-create this dessert for her without a recipe and the results were disastrous. So bad in fact, that instead of just eating it, we threw it away!
Thankfully, I eventually got the actual recipe from Alison's mom. And not too long ago I whipped up the delicious bars, pictured above, for our Spring party.
2 cups of flour
2 sticks of butter, softened
1 cup chopped pecans
In an electric mixer, combine the flour and butter and mix until all the butter has formed into flour coated crumbs. Add the pecans and stir to combine. Press the crumb and nut mixture into the bottom of a buttered 9 X 13 glass dish. Bake at 350 for 20 to 25 minutes or until very light blond in color. Cool to room temperature.
1 8oz package of Cream Cheese, softened
1 tsp vanilla paste
3 cups powdered sugar
9 oz Cool Whip, thawed
In an electric mixer, combine the softened cream cheese, vanilla paste and sugar. When smooth, fold in the Cool Whip by hand. Spoon the filling mixture over the cooled shortbread crust and spread evenly with a spatula.
2 18oz Cans of Blueberry Pie Filling
Gently spoon the pie filling over the Filling layer, and smooth to form a nice even layer.
Place the finished dish in the refrigerator for at least 4 hours. Serve cold, and cut into rather small bars.
I thought it odd at first that the crust portion of the recipe called for no sugar. I worried about this during the whole process. Did I write the recipe down wrong?? It turns out that the filling and topping are such a sweet combination, they perfectly compliment the unsweetened shortbread crust.