(courtesy of Amy Lister)
1-1/2 c. all purpose flour
1 stick butter
1 c. pecans, chopped
2-8oz. pkgs cream cheese
2 c. sugar
12 oz. Cool Whip
2 cans blueberry pie filling (you probably won’t use the whole 2 cans, but 1 isn’t quite enough)
Mix the flour, pecans, and butter (softened) until crumbly and pat into a 9x13 baking dish. Bake at 350 degrees for 20 minutes then cool. Cream together cream cheese and sugar (beat hard at least five minutes). Stir in Cool Whip. Pour the mixture over the cooled crust and chill. Just before serving, top with blueberry pie filling. (You can actually put the blueberry pie filling on top right away and just refrigerate the whole thing.)
1-1/2 c. all purpose flour
1 stick butter
1 c. pecans, chopped
2-8oz. pkgs cream cheese
2 c. sugar
12 oz. Cool Whip
2 cans blueberry pie filling (you probably won’t use the whole 2 cans, but 1 isn’t quite enough)
Mix the flour, pecans, and butter (softened) until crumbly and pat into a 9x13 baking dish. Bake at 350 degrees for 20 minutes then cool. Cream together cream cheese and sugar (beat hard at least five minutes). Stir in Cool Whip. Pour the mixture over the cooled crust and chill. Just before serving, top with blueberry pie filling. (You can actually put the blueberry pie filling on top right away and just refrigerate the whole thing.) 
No comments:
Post a Comment