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Cake--Huckleberry Cheese Cake

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    Source: www.tastebook.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates
    VitaminsB2, B3, B9, B12, E
    MineralsFluorine, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 qt huckleberries

    2. 1 

    3. 1/4 cup sugar

    4. 1 large container cool whip

    5. 1 large package cream cheese

    6. 1 graham cracker crust (use ready made crusts)

    7. corn starch for thickening

    Instructions Jump to Ingredients ↑

    1. Put the cream cheese, sugar and cool whip into large bowl and mix well. Put on top of graham cracker crustand put into the frig.

    2. Take half of the huckleberries, and measure 1 inch of water into a qt. pan.

    3. Add 1/4- 1/2 cup sugar (depending on how sweet you want it). and bring to boil. Simmer for a few minutes. Then turn on high and add corn starch liquid (mixture of water and corn starch) I try to use about 1/2 cup of water and 3-4 Tbsp of cornstarch.

    4. Once thickened pour the other huckleberries into the hot mix and stir. Move to the back of the stove and let cool completely. When cool, pour over the top of the cool whip mixture and refrigerate.

    5. Pie cherries can be substituted for huckleberries

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