I found this recipe in the Taste of Home Cooking Healthy April/May 2008 issue. I've made this recipe several times and it just gets better and better. This time around I used two different kinds of cool whip and mixed them together. I used one 8 oz. of lite and 4 oz. of extra creamy - man was it good!
The worst part? It doesn't last long - 'cause we eat it all up!
Here's the recipe:
In a small mixing bowl, cream 2/3 cup butter (softened) and 2 Tbsp. sugar. Gradually add 1 1/4 cup flour and mix well. Press this onto the bottom of a 13x9x2 sprayed baking dish. Bake at 350 for 12-14 minutes or until set and edges are lightly browned. Cool on wire rack.
In a large mixing bowl, beat 1 (8 oz) pkg. cream cheese (reduced fat) and 1 cup confectioners sugar until smooth. Fold in 12 oz. reduced-fat whipped topping. NOTE: do NOT use the fat free whipped topping - it won't work! (been there/done that). Spread the mixture over the crust. Refrigerate for at least 20 minutes.
Meanwhile, in a large saucepan, combine 2 Tbsp. cornstarch and 3/4 cups cold water until smooth. Stir in blueberries and 1/2 cup sugar plus 1 Tbsp. sugar. Bring to a boil; cook and stir for 2 minutes or until thickened. cool to room temperature. *If it's still too warm it will melt the whipped topping mix!
Once the blueberries are cool, spoon over the cream cheese/whip layer. Cover and refrigerate for at least 4 hours. Cut into squares and serve!
1 sq = 178 calories, 9 g fat (6 saturated fat), 20 mg cholesterol, 76 mg sodium, 24 g carbohydrate, 1 g fiber, 2 g protein. Diabetic exchanges: 1-1/2 starch, 1-1/2 fat.