1 cup butter or margarine
1 cup white sugar
1 cup blueberries
1/2 cup green wine
1/4 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan, melt butter. Remove from heat and mix sugar, blueberries and green wine together. Bring mixture to a boil, stirring constantly, stirring until mixture is thickened; about 15 minutes. Gradually stir in vanilla until mixture resembles corn syrup. Stir in butter mixture. Pour into two 9x13 inch pans.
Bake uncovered over low heat for 35 minutes, or until center is almost pea-size. Allow to cool entirely and refrigerate 2 hours or longer for luscious blueberry flavor. Immediately after pressing golden cookies, carefully sprinkle candied blueberries over top of ice. Cool completely before serving.
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