Blueberry Pizza

Thanks Kirk - this is GREAT

Crust
2 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup melted butter
1 tsp pure vanilla extract

Topping:
1 package (8 ounces) reduced fat cream cheese
1 can (14 ounces) sweetened condensed milk – or non fat sweetened condensed
milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1/2 cup granulated sugar
2 tablespoons cornstarch
1/2 cup water
4 cups blueberries
whipped topping and fresh blueberries or sliced strawberries for garnish, optional

Preparation:
Combine flour and confectioners' sugar in mixing bowl. Add melted butter and mix to
blend well. Pat dough out in a 14-inch pizza pan. Bake at 350° for 10 minutes, or until
lightly browned.
In a medium bowl, beat cream cheese with sweetened condensed milk, lemon juice, and
vanilla. Spread over the cooled pizza crust.
In a large saucepan, combine sugar and cornstarch; stir in water. Add a few crushed
blueberries for a nice “blueberry color.” Cook, stirring constantly, over medium heat
until thickened. Add blueberries (Don’t cook!) and cool completely. Spread cooled
blueberry mixture over cream cheese layer. Chill thoroughly. Cut in wedges to serve,
with dollops of whipped topping and fresh blueberries or strawberry slices, if desired.