Ingredients
2/3 cup butter, softened3 tablespoons plus 1/2 cup sugar, divided1-1/4 cups all-purpose flour1 package (8 ounces) reduced-fat cream cheese1 cup confectioners’ sugar1 carton (12 ounces) frozen reduced-fat whipped topping, thawed2 tablespoons cornstarch3/4 cup cold water3 cups fresh blueberries
Preparation
In a small bowl, cream butter and 2 tablespoons sugar. Gradually add flour and mix well. Press onto the bottom of a 13-in. x 9-in. baking dish coated with cooking spray.
Bake at 350° for 12-14 minutes or until set and edges are lightly browned. Cool on a wire rack.
In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in whipped topping; spread mixture over crust. Refrigerate for 20 minutes.
Meanwhile, in a large saucepan, combine cornstarch and water until smooth. Stir in blueberries and remaining sugar. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool to room temperature.
Spoon topping over cream cheese layer. Cover and refrigerate for at least 4 hours. Cut into squares.
