Ingredients:
1 cup flour
1 stick butter, only softened
1/2 cup chopped pecans
1 tablespoon sugar
Mix the above and pat into a 9x13-inch baking pan. Bake for 15 minutes at 350-degrees. (Crust should have just a tinge of brown.) Cool.
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1 cups sugar
4 tablespoons cornstarch
2 cups water
Mix sugar, cornstarch and water in a saucepan and cook over medium heat until thick. Remove from heat and add 1 small box lemon Jell-O to the hot mixture and stir until dissolved and blended.
Add 2 pints blueberries. Refrigerate until cooled and then spread this over cooled crust. Chill for a few hours. Cut into squares and top with whipped cream.
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