Wonderful Blueberries

Recently, we went blueberry picking at a farm nearby. We like to do this at least once every summer. I think that this was the best crop we have seen yet! The blueberries were just enormous, about the size of grapes, and they are absolutely delicious. In just a little over an hour, Mom and I picked over 12 pounds! The neat part is that the people who own the farm only charge fifty cents per pound, and they don't mind if you eat as you pick. (which I do, of course. Who could resist?)

We would have picked more, but it was pouring rain for most of the time we were there. Considering how hot it is outside right now, this is hard to believe, but we were freezing! Finally I found a plastic bag in the trunk to use as an interesting-looking poncho, :) but by that time I was just soaked. But it was worth it!

We already froze the smaller and medium-sized ones, and we have been eating the rest. But we also wanted to give some of our treasure away, which means that we must go and get more! :) So we went out again a couple of days later and picked about 10 1/2 pounds.

I tried making this pie, and it turned out really well. It is a combination of two recipes. It has a really delicious nut crust (you can use a regular pre-made crust if you don't have time, but this crust is really good!), a cream cheese mixture, blueberry filling, and Cool Whip on top.

My favorite part is that there is always extra of the cream cheese mixture, and I could eat just that and be happy!

Note: Next time, I think I would like to cut back a little bit on the amount of sugar in the blueberry portion.

Blueberry Cream Cheese Pie

Ingredients:

1/2 cup butter
½ cup nuts, chopped fine
1 cup flour
1 8-ounce package cream cheese
2 1/2 cups sugar, divided
1 small carton Cool Whip (I never actually use up the whole carton.)
3 cups fresh or frozen blueberries
2 tablespoons quick cooking tapioca
1/4 cup water


Instructions:

To make the crust, mix butter, nuts, and flour together and press into pie plate. Bake 20 minutes at 350 degrees. Cool. (Sometimes, I add a little sugar into the crust mixture, too.)

Blend cream cheese, 1 cup sugar, and a little less than ½ carton Cool Whip. Spread on bottom of cool pie shell. (Keep in mind that you still have 2 layers to put on -- don't make this too thick, or you won't have enough room in the crust. However, it is the best part; so don't make it too thin either!) :)

Mix blueberries, 1 1/4 cups sugar, tapioca, and water in saucepan. Cook until thickened. Cool. Spread on top of the cream cheese mixture.

Spread remaining Cool Whip on top, and sprinkle with extra blueberries for garnish. Enjoy!

Here's an idea: I adapted this recipe to use the blueberries, but I usually make it with pudding instead. Instead of the blueberry layer, put a layer of any pudding you like. My favorite is butterscotch. The flavor of the butterscotch goes really well with the creaminess of the cream cheese and Cool Whip. I also like it with chocolate pudding.