Recipes from the Potluck: Blueberry Delight

The newsroom had a potluck lunch on Cinco de Mayo, organized by Molly Rossiter, and the food was so very good. I've obtained some of the recipes and as I get more, I'll share them. Unfortunately, I don't have photographs of the *actual* food -- it was all off the table before I could get my camera out.

According to Steve Buttry, who submitted the Blueberry Delight recipe, his mom made this with pie filling, but he swaped that out for fresh berries. It was quite the hit.

Blueberry Delight

For the Crust:

3 egg whites

2 cups sugar

½ cup pecan pieces

10 saltine crackers crushed

1 teaspoon baking powder

1 teaspoon vinegar

Pre-heat oven to 350 degrees. Beat egg whites until stiff, then gradually beat in sugar and fold in remaining ingredients. Spread in greased 9x13 pan and bake 20 minutes. Allow to cool.

Cream:

½ cup powdered sugar

½ cup milk

1 package Dream Whip

1 ½ teaspoon vanilla

8 ounces cream cheese, softened

Beat together milk, sugar, vanilla and Dream Whip. Slowly add cream cheese in blobs and beat until smooth. Spread over crust, chill until firm. Spread fresh blueberries (other berries also work) over top.