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Blueberry Torte
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An easy, elegant dessert that is always a crowd pleaser.



  • 1 cup (225 ml) graham cracker crumbs (about 9 whole graham crackers)
  • 1 cup (225 ml) flour
  • 3/4 cup (175 ml) melted butter
  • 1 cup (225 ml) chopped walnuts
  • 8 oz (224 grm). cream cheese
  • 2 cups (475 ml) powdered sugar
  • 2 cups (475 ml) whipped cream (1 cup (225 ml) carton or 1 package Dream Whip, mixed according to package directions
  • 1 21 oz (588 grm). can blueberry or cherry pie filling
  • In food processor:
  • Crumb graham crackers.
  • Blend in flour.
  • Pour in melted butter from top while mixing.
  • Stir in chopped walnuts.
  • Press into medium sized springform pan.
  • Bake 10 minutes at 350 degrees; cool.
  • Mix dream whip if necessary.
  • Blend whipped cream or dream whip with powdered sugar and cream cheese.
  • Pour onto cooled crust (in pan).
  • Top with pie filling.
  • Chill in pan until served.
  • Place entire pan on serving platter.
  • Loosen torte from edges with knife blade and remove outer ring.
  • Pie filling will flow down over edges of torte.
  • (More so if not well chilled)
Over the years I've come to appreciate less sweet desserts. I have modified this one to have 1 pint whipping cream instead of 1 cup and reduced the powdered sugar to 1 1/2 cups. I think it is much improved!

This is what I consider a "pantry dessert" since most of the ingredients (if you use Dream Whip) are pantry items and I always have plenty of cream cheese (and butter) in the refrigerator to use for desserts, hor d'oeuvres, etc.

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