This recipe, Patriotic Perfection Pudding (by katydidbakeit, adapted from a recipe from a cookbook that I borrowed, so I don’t know who to cite), was a huge hit in my family and my Dad said that it’s one of his favorites. I love the crunchy, nutty, buttery crust and the creamy, pudding-like cream cheese filling and the final touch of home-made blueberry pie filling and cherry pie filling. The recipe calls for canned cherry pie filling, but I thought that the blueberry pie filling was SO good on the top layer that it made the canned cherry pie filling taste home-made as well… so you can get great taste the cheaters way!
The original recipe calls for just canned blueberry pie filling, but here’s how it got patriotic: I had only half of the amount of blueberries I needed for the home-made pie filling, which was not nearly enough to cover a 9×13 inch pan. At this point, I remembered a can of cherry pie filling that had been in our cupboard for over a year and had still not met it’s expiration date. Bingo! So that’s what I used. After I finished making the pudding, I remarked on the red and blue top with the white filling… hence, the patriotic in the name that my sister suggested. Also the original recipe called itself blueberry pie. What a ridiculous name! It’s not pie! I had almost passed over the ultimate recipe, thinking: “Not another blueberry pie recipe!” So that’s why I re-named it. :) Anyway, enjoy!
Patriotic Perfection Pudding Recipe:
1 cup flour
1 cup (2 sticks) melted butter
1 cup chopped pecans
For Creamy Layer:
1 (8 oz.) package cream cheese
1 (8 oz.) package cool whip
1/2 cup butter
1 (16 0z.) box powdered sugar
1 tsp. lemon juice
For Pie Filling Layer:
2 1/4 cups fresh or frozen blueberries (thawed and drained if frozen)
1/2 cup white sugar
1/3 cup flour
1/2 tsp. cinnamon
1 tbsp. lemon juice
1 (21 oz.) can Comstock classic cherry pie filling
1. Preheat the oven to 350 degrees and set out an ungreased 13×9 inch pan. Arrange the oven wrack in the center of the oven.
2. For the Crust: In a small pot, melt the butter. Remove the pan from the heat and add the flour and the chopped pecans. Mix well and pour into the prepared pan. Bake for 33-37 minutes or until golden brown and the mixture is not bubbling as much as it was before… mind you it will still be bubbling some and it might slide around in the pan a bit when you remove it from the oven. Remove the pan from the oven and allow it to cool in the refrigerator until thoroughly cold and stiff. Meanwhile, do the next steps.
3. For the Pie Filling Layer: Mix the blueberries, sugar, flour, cinnamon, and lemon juice in a medium pot and cook over medium heat until it is about the consistency of canned pie filling (thick). Set aside and allow to cool in the refrigerator. Open the can of cherry pie filling and set aside.
4. For the Creamy Layer: In a large bowl, mix all of the ingredients (except for the cool whip) until smooth. Then fold the cool whip in until thoroughly mixed in. Spread the mixture over the cooled crust and allow to cool in the refrigerator until the cream cheese layer has stiffened, about 20 minutes.
5. Pour the blueberry pie filling over the cream cheese layer. Swirl the canned cherry pie filling with the blueberry pie filling to get pretty blue-red swirls for presentation. Refrigerate until served.