Ingredients

The following ingredients have 4 Servings
  • 4.8 ounces graham crackers (9 crackers, 1 sleeve)
  • 1 cup pecans
  • 1/2 cup butter (melted)
  • 2 tablespoons sugar
  • 8 oz cream cheese (well softened)
  • 1 cup powdered sugar
  • 16 ounces cool whip (non-fat, 2 tubs, divided)
  • 42 ounces blueberry pie filling (2 cans)
  • 2 tbsp chopped pecans (for garnish (optional))

Instruction

  • Preheat oven to 350°F. In a food processor, blend the graham crackers and pecans until finely chopped. Stir in butter and sugar until well combined and press into the bottom of a 13x9 pan. Bake for 8 minutes and let cool completely.
  • In a large bowl, beat cream cheese and powdered sugar until smooth. Using 1 container of whipped topping, beat in about 1 cup so there are no lumps. Fold in the remaining whipped topping from the container and spread the cream cheese mixture over crust.
  • Add the blueberry pie filling in an even layer. Top with remaining container of whipped topping. Garnish with chopped pecans if desired. Cover and chill for at least 2 hours or overnight.