Alaska Blueberry Layered Dessert
Prep Time: 20 Minutes + 3-4 hours chill time
Bake Time: 12 Minutes
1 Cup flour
1 Cup margarine or butter
1 Cup chopped walnuts
8 Ounce package cream cheese (room temp)
1 Cup powdered sugar
16 Ounces Cool Whip or homemade whipped cream
1 Cup sugar
4 Tablespoons cornstarch
1 Cup water
2 Tablespoons dry raspberry Jell-O
1 Quart fresh or frozen blueberries
Mix flour and margarine (or butter) together until crumbly. Use a Kitchen Aid or hand mixer. Add walnuts and continue to mix until you get a creamy batter. Pat into a 9×13 pan and bake at 350 degrees for 10-12 minutes. Crust will be lightly golden when done. Let cool 20-30 minutes.
Whip room temperature cream cheese with powdered sugar. Fold in 8 ounces of the whipped cream. Place on cooled crust in dollops, then spread evenly. Chill well.
Mix cornstarch and sugar in a saucepan. Add 1 cup of water and boil over medium heat until thick and clear, stirring constantly. Add dry raspberry Jell-O and stir until completely dissolved. Add blueberries, stir in gently, and remove from heat. Chill berry mixture about an hour to prevent it from melting the cheese layer.
Once cooled, spread berry layer over cream cheese layer. Chill well, about and hour, then top with remaining 8 ounces of whipped cream. Let it chill for another 2-3 hours before serving.
This recipe is by Theresa Norbert Waters, from the Nome Centennial Cookbook 1898-1998
This has become a ‘classic’ Nome dessert. It’s a sweet, creamy concoction that makes good use of the abundant blueberries found in the tundra of that region. As a child I spent my summer’s in Nome, and this was one of my sweetest memories 🙂 – Audrey