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Ingredients:
- 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)
Directions:
- 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 13×9 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.
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