This is absolutely delicious! And so easy to make! The crust is to die for!
Preheat oven to 350 degrees.
Crust (1st layer)
- 1 1/4 cups all-purpose flour
- 1 cup chopped pecans
- 1 stick butter, melted
Mix all together well and press into a 9 x 13 casserole dish. A smaller dish may work as well. (I halved the recipe and put it into an 8 x 8 dish.) Bake for 25 to 35 minutes. (I baked mine until it was starting to brown on top about 30 minutes.) Cool completely.
Filling (2nd layer)
- 2 (8-oz.) packages cream cheese, softened
- 2 cups granulated sugar
- 1 (8-oz.) cartons Cool Whip
Whip cream cheese and sugar until sugar is dissolved and very creamy. Add Cool Whip and mix well. Put on top of cooled crust.
- 2 (21-oz) cans Blueberry pie filling (strawberry or peach would be really good also)
Carefully spoon pie filling on top of cream cheese filling without getting the two mixed together.
- 1 (8-oz. carton) Cool Whip
Carefully spoon Cool Whip on top of the blueberry pie filling without getting the two mixed together. Top with a few chopped nuts, if desired.
Serves 12 to 15 (depending on how you cut it)
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