It’s Blueberry Season — actually, we’re well into blueberry season. Every turn around I see another blueberry recipe, so I will share one!
When my grandmother made this pie she made it with a real crust (homemade from Betty Crocker cookbook). I prefer it in a graham cracker crust, so that’s how I will mark the recipe.
Blueberry Strata Pie
2 cups Graham Cracker Crumbs
1/2 cup butter or margarine
3 T sugar
1 large can crushed pineapple, drained
2 (8 oz) packages of Cream cheese
Blueberry pie filling (homemade or from a can)
Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of a pan. Even though this is no bake, I still like to do what I do with the crust for my baked cheesecakes and that is to put the crust in the freezer while I am making the rest of the pie.
Using an electric mixer, blend your cream cheese and pineapple together. Place the pineapple and cream cheese mixture on top of the graham cracker crust.
Top with blueberry pie filling and whipped cream! Serve cold.