Blueberry Cream Dessert

 This is a great dessert on a hot day

I  add some fresh blueberry's

on top when serving it.

This is a favorite of mine

From Quick Cooking Magazine 

{ it is now Simple and Delicious Magazine }

16 servings  3.9 WW Points

Crust:

1/2 cup granulated sugar

1 3/4 cups low-fat graham cracker crumbs

2 whole eggs

1/4 cup granulated sugar

1 tsp pure vanilla extract

1/4 cup margarine, melted

21 ozs blueberry pie filling

Filling:

8 ozs Cool Whip Free, thawed

8 ozs fat-free cream cheese, softened

Directions

Preheat oven to 350.

To prepare crust, combine cracker crumbs, 1/4 cup sugar, and margarine in a mixing bowl. Mix until crumbly. Press into a prepared 13"x9" pan; set aside.

 In another mixing bowl, combine cream cheese and remaining sugar until smooth. Add eggs and vanilla extract. Pour over crust.

 Bake for 15 minutes, or until set.

Spread pie filling evenly over top. Then, spoon whipped topping over top.

Chill several hours before serving.

Nutritional Analysis per serving (16 servings total)

Calories 191

%CFF 16 %

Total Fat 3 g

Saturated Fat 0.7 mg

Protein 3 g

Cholesterol 23 g

Carbohydrates 26 g

Sodium 234 mg

Sugars 22 g

Fiber 1 g

3.9 WW Points