*  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      cups          graham cracker crumbs
    1      stick         butter -- softened
      1/2  cup           sugar
    8      ounces        cream cheese
      1/2  cup           sugar
    2      tablespoons   milk
    2      cups          pecans -- chopped
      1/2  cup           whipping cream
    2      teaspoons     sugar
    1      teaspoon      vanilla extract
    1      quart         fresh blueberries
    1      cup           sugar
    3      tablespoons   cornstarch
 
 Mix 2 cups graham cracker crumbs, 1 stick 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 cornstarch.
  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. >
 Shar McCormack
 
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