KATIE, SARAI, and MARY JAXSON TRACY (Franklin, Tennessee) have a treasure trove of recipes from their great-grandmother, RUTHANNA MONGER (Sweetwater, Tennessee). Ruthanna was known to her eleven grandchildren as Mammy. Janet Tracy, her granddaughter, was fortunate to inherit Mammy’s well-worn, recipe book filled with close to one hundred of her time-tested favorites, many typed and others written by Mammy’s hand. When the girls are old enough to be on their own, Janet looks forward to passing the recipes on to the next generation. The great-granddaughters especially love when their mom makes Mammy’s Blueberry Yum Yum—mmm, mmm, delicious!
¼ cup (½ stick) butter
1 ½ cups graham cracker crumbs
1 (2.7 ounce) box whipped topping mix, plus ingredients to make
1 small (3 ounce) package cream cheese, softened
½ cup powdered sugar
1 (30 ounce) can blueberry pie filling
1 In a small saucepan over low heat, melt the butter. Stir in the graham cracker crumbs.
2 In a medium bowl prepare the whipped topping mix according to the package directions. Add the cream cheese and powdered sugar and beat until creamy.
3 In an 8 × 8-inch square baking pan or a 9-inch pie plate, spread the buttered cracker crumbs on the bottom, saving ⅛ cup to sprinkle on top. Spread the blueberry pie filling on top of the crumb mixture. Then spread the topping mixture on top of the pie filling. Top with the remaining cracker crumbs. Chill approximately 4 hours until firm, or freeze. Serve cold.
MAKES 8 TO 10 SERVINGS.