Blueberry Torte
Blueberry Torte
Ingredients
- 12 Whole Graham Crackers
- 1/2 c Butter, melted
- 1/4 c Sugar
- 1 8-ounce Cream Cheese, well softened
- 1 c Powder Sugar
- 1 t Vanilla Extract
- 2 tubs, 8 ounces each, whipped topping – divided
- 2 cans, 21 ounces each, blueberry pie filling
Directions
Crust
- Preheat oven to 350 degrees
- In a food processor, blend crackers until finely ground and save approximately 1/4 c for topping
- Stir in butter and sugar until well combined
- Press into bottom of greased 9 x 13 pan
- Bake 8 minutes and let cool completely
Cream Layer
- In a large bowl, beat cream cheese, powder sugar, and vanilla until smooth.
- Using 1 tub of the whipped topping, beat in about 1 c until no lumps. Fold in the remainer of the container
- Spread over crust
Spread blueberry layer over
Top with remaining container of whipped topping
Garnish with remaining ground graham crackers
Cover and chill for at least 2 hours or overnight.
Enjoy!
