Puffed Blueberry Squares
1 box (15 oz.) refrigerated pie crust
6 ounces cream cheese, softened
½ cup confectioners’ sugar, plus extra for garnishing
8 ounce whipped topping, thawed
1 jar Hammond’s Pantry Classics Blueberry Burst Dip
1 cup fresh blueberries
½ cup slivered almonds, toasted
- Preheat oven to 425 degrees. Unroll pie dough and place in a 9” square pan, pushing edges up the sides of the pan. Poke holes all around the bottom of the pan. Freeze until oven is ready.
- Meanwhile, in a small bowl, beat together the cream cheese and sugar. Fold in 1 cup whipped topping. Set aside the remainder for garnish.
- Bake crust in preheated oven for 10-12 minutes or until crust is lightly browned. Remove from oven and let cool completely.
- Spread cream cheese mixture on the bottom of the crust. Lightly spread entire contents of Blueberry Burst Dip on top. Sprinkle over half the blueberries and half the almonds. Top with the remaining whipped topping, blueberries and almonds; chill for at least 20 minutes. Serve directly from pan or pre-cut into 1x1-inch squares and transfer to a platter. Dust lightly with powdered sugar.
Yield: Makes 9 - 1x1-inch squares
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