The Covered Dish - Blues Berry Freeze

After a fast trip to McPherson, KS we are back home once again. We traveled out to celebrate the 65th anniversary of Dee and Phyllis Scherich, Ervin’s Aunt and Uncle. The event was lovely, but the best part was time spent visiting with the family. The weather was a bit stormy, but still a great journey.
I was hoping we might find fresh produce along the trip, but it was still a bit too early in the season. I think I could have stayed in McPherson a few more days, it’s such a wonderful community. The views on the drive going to and from Kansas are stunning. (Highway 400)
We’ve been enjoying lots of blueberry dishes since about the first of June. Today’s dessert is easy peezy to make, and you’ll like the fact this dessert holds in the freezer. Easily made ahead of time and refreshing on a warm summer day. Better yet, since it makes a 9 x 13 pan this dessert could work for a couple of different events.
Blueberries are a great antioxidant and so healthy for us. An alternative crust could be a pretzel crust. The salty against the sweet would also be very flattering. If you don’t have a recipe for a pretzel crust they are very accessible on-line. Fruit flavors, strawberry and blackberry could also be considered for a different fruit. A simple way to garnish would be with a mint leaf and whipped cream.
With all the activities of summer we need a fast dessert allowing us time to participate in family, sports and travel. The only downside on the recipe is it would be difficult to take to an outdoor event. I remember when all the kids left home my mother would make desserts of this nature for she and my dad.
I hope you give this cool and refreshing dessert a try, it certainly hits the spot on a warm summer day. Until next week, Simply Yours The Covered Dish.

Blues Berry Freeze
Crust
1 stick of salted butter. Very soft
1 cup flour
1⁄4 cup brown sugar
1⁄2 cup chopped nuts, English Walnuts or Pecans
Pre heat oven to 350 degrees, mix all ingredients together in a bowl /
Pour into a 9 x 13 baking pan and bake for approximately 12 to 15 minutes. Do not pack the crust. Cool, crumble all the crust. You will be reserving ‘some’ for garnish on the top of the dessert, while the rest is your crust mixture.
Filling
24 ounces blueberries, can use frozen
2/3 cup cold water
1cup granulated sugar
8 ounces cream cheese, softened
12 ounces of cool whip or ‘real whipped cream
1 teaspoon almond extract
In a food processor place half of the berries and 1/3 cup of the water in the blender or food processor. (You don’t want to thoroughly mush the berries, you want this to be a bit chunky.) Place the mixture in a bowl and repeat the process with the remaining berries and 1/3 cup of water, blend but not too smooth. Stir in the sugar and stir to dissolve. Soften the cream cheese and gently combine it with the cool whip. Add the fruit to the cream cheese mixture along with the almond extract.
Gently combine.
Lightly spray a 9 x 13 bake pan, evenly distribute about 3⁄4 of the crust, reserving the rest for the topping. Pour the fruit mixture over the crust. Sprinkle the remaining crust over the top of the mixture .
Freeze for at least 4-6 hours before serving. Serving 16.