By Debbie Thurmond debbiethurmond
This recipe came from my son's mother-in-law, Trudy Rawls. My husband is a big time blueberry lover, so he made sure we got this recipe. You could use any other flavor pie filling. But around my house, it has got to be blueberry.
pecans, finely chopped
FILLING AND TOPPING:
1 -8 oz. pkg
cream cheese, room temperature
1- 12 oz
tub of cool whip, thawed
blueberry pie filling
1Preheat oven to 350 degrees. Mix the crust ingredients together and press into a greased 9 x 13 inch pan. Bake at 350 degrees until crisp, about 10-12 minutes.
2Mix together cream cheese, confectioner's sugar, and Cool Whip. Spread over the prepared crust
3Gently and evenly top with the blueberry pie filling. Refrigerate until set and ready to serve.