1 sleeved graham crackers (9 rectangles)
1 cup pecans
1/2 cup (1 stick) butter, melted
2 tablespoons granulated sugar
8 ounces cream cheese, room temperature
1 cup powdered sugar
16 ounces (two 8-ounce tubs) whipped topping (Cool Whip), thawed and divided
42 ounces (2 cans) blueberry pie filling
2 tablespoons chopped pecans, for garnish (optional)
Preheat the oven to 350 degrees Fahrenheit.
Blend graham crackers and pecans in food processor or blender until crumbs Add melted butter and granulated sugar, pulse or stir to coat, and press into bottom of 13×9-inch skillet . Bake at 350 ̊F for 8-10 minutes, until butter is absorbed and crust no longer feels moist Completely cool. (*See notes for no-bake crust.)
Using an electric hand mixer, beat together cream cheese and powdered sugar in a large bowl. Beat in a container (8 oz) of whipped topping, until smooth. Spread over the cooled crust.
Gently topping blueberry pie over the cream cheese layer and smooth into an even layer. Top with the remaining container (8 oz) of whipped topping. Sprinkle with chopped pecans, if desired.
Cover and relax 2 hours or overnight. Cut into 15 pieces and serve. Keep leftovers in the refrigerator.
Enjoy 😘

By trg6q

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