#548 - Blackberry Dessert

(by Shirley McNevich)

Crust: 2 sticks butter, 1 1/2 cups flour
Filling: 8oz. softened Philly cream cheese, 1 cup Domino's powdered sugar, 1/4 cup milk
Topping: 1 3/4 cups white sugar, 1/2 cup cold water, 4 cups blackberries, 6 TBSP cornstarch, 12oz. Cool Whip

Melt butter and mix with flour in a bowl--use your hands or a fork. Press crust mixture into a greased 9 x 13 baking pan (just on the bottom). Bake at 350 degrees for 20 minutes--let cool completely. In a mixer add cream cheese, powdered sugar and milk--beat until smooth. Pour cream cheese mixture over cooled crust and spread evenly. In a cup mix the cornstarch with a little of the water so it doesn't get lumpy. In a saucepan add cornstarch/water mixture, the rest of the water, white sugar, and blackberries. Turn stovetop on medium heat, bring mixture to a boil while stirring softly--once boiling cook mixture for 3 minutes (it will be thick). Remove from burner and cool completely. Once cooled pour blackberry mixture over the top of the cream cheese mixture and spread evenly. Refrigerate for 1 hour, then spread Cool Whip evenly over the top. Refrigerate overnight.