2 cups flour
1 cup chopped pecans
8 oz cream softened cream cheese
1 large carton cool whip
1/2 box powdered sugar
1 can blueberry pie filling
- Mix butter, flour, and pecans
- Pat into an 11x13 pan.
- Bake 25 to 30 minutes and let cool.
- Mix cream cheese, 1/2 of the cool whip and powdered sugar
- Spread over cooled crust
- Top with blueberry pie filling
- Store in refrigerator
Mix and spread over cooled crust.