Featured Pinch Tips Video
- 1/2 c
- butter, softened
- 1 c
- finely ground pecans
- 1 c
- 8 oz container of whipped topping, defrosted and divided
- 1 c
- powdered sugar
- (6 serving size) pkg instant vanilla pudding
- 1 1/2 c
- 32 oz can blueberry pie filling
- 8 oz pkg cream cheese
- additional ground pecans (optional)
1Preheat oven to 300 degrees. Mix butter, 1 cup pecans, and flour until well blended. Press mixture into a greased 8 1/2"x 10" baking dish. Bake 20 minutes, remove and cool crust completely.
2Meanwhile, in medium bowl, combine cream cheese, 1 cup of the whipped topping and powdered sugar, Whisk with an electric hand mixer until cream cheese mixture is light and fluffy. Spread cream cheese mixture over the cooled crust.
3In a seperate bowl, mix pudding mix with milk to combine. Spread pudding over the cream cheese mixture. Top pudding with the blueberry pie filling evenly.
4Spread remaining whipped topping evenly over the blueberry filling and sprinkle with additional ground pecans. Serve immediately or chill until ready to serve.