Tuesday, January 22, 2013

Blueberry Torte

 by Ruth Spencer

Preheat oven to 325.  Process 1 box vanilla wafers in a food processor until find crumbs.  Combine with ½ c chopped almonds or walnuts and ½ softened butter.  Pack firmly into the bottom of a 9x13 and set aside. 
In a medium bowl, beat together 2 eggs, 12 oz cream cheese, ½ c granulated sugar, and ¼ tsp vanilla until smooth.  Pour over crumb mixture and bake for 15-20 minutes.  Cool COMPLETELY, then spread with a can of blueberry filling.  Cover with cool whip.  Serve cold. 

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