An Elegant Blueberry Cake That You Don’t Have to Bake

” I enjoy good homemade food and delicious desserts and therefore I have been exchanging recipes for many years,” Cheryl A. De Antonio writes. “It is not only elegant but delicious, easy to prepare and no-bake. It is always the highlight of the evening.” BLUEBERRY FILLING CAKE

1 pint whipping cream

1 (8-ounce) and 1 (3-ounce) package cream cheese, softened

3/4 cup sugar

4 (3-ounce) packages ladyfingers

1 (20-ounce) can blueberry pie filling

Chopped walnuts

Whip cream until stiff and set aside. Beat cream cheese with sugar until smooth. Fold whipped cream into cream cheese mixture. Open ladyfingers and stand some pieces to fill sides of 10-inch springform pan. Line bottom with layer of more ladyfingers. Add 1/3 of cream mixture. Cover with 1/2 of blueberry filling. Top with another layer of ladyfingers.

Repeat layering with another 1/3 of whipped cream mixture, remaining 1/2 of blueberry filling and remaining ladyfingers. Cover with remaining whipped cream mixture and sprinkle with chopped nuts. Makes 12 to 15 servings.

--CHERYL A. DE ANTONIO

Camarillo

The Times pays $10 for readers’ recipes published. Send an unusual and unpublished recipe to My Best Recipe, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Write how you got the recipe and include your name, telephone number and address. Recipes become the property of The Times and will not be returned. Allow three weeks for payment after publication.