Cheesecake Cobbler

Name: Cheesecake Cobbler
Ingredients: 2 cups flour; 1 cup butter, softened; 2 tablespoons white sugar; 2 1/2 (8 ounce) containers whipped topping (such as Cool Whip(R)); 2 (8 ounce) packages cream cheese, softened; 1 cup confectioners' sugar; 1 (21 ounce) can blueberry pie filling

7 ingredients

5 steps

Ingredients

2 cups flour
1 cup butter, softened
2 tablespoons white sugar
2 1/2 (8 ounce) containers whipped topping (such as Cool Whip(R))
2 (8 ounce) packages cream cheese, softened
1 cup confectioners' sugar
1 (21 ounce) can blueberry pie filling

Directions

1

Preheat the oven to 350 degrees F (175 degrees C).
2

Combine flour, butter, and white sugar together in a bowl; beat until fluffy. Pat into the bottom of a 9x13-inch baking pan.
3

Bake in the preheated oven until firm, about 20 minutes. Allow to cool completely, about 30 minutes.
4

Beat whipped topping, cream cheese, and confectioners' sugar together in a bowl. Spread evenly and smoothly over the crust in the baking pan.
5

Top cream cheese mixture with blueberry pie filling. Refrigerate 8 hours to overnight.