BLUEBERRY DELIGHT ❤️

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INGREDIENTS

 1 sleeve graham crackers (9 rectangles)

 1 cup pecans

 1/2 cup (1 stick) butter, melted

 2 Tbsp granulated sugar

 8oz cream cheese, room temperature

 1 cup powdered sugar

 16oz (two 8oz tubs) whipped topping (Cool Whip), thawed & divided

 42oz (2 cans) blueberry pie filling

 2 Tbsp chopped pecans, for garnish (optional)

INSTRUCTIONS

Preheat oven to 350 degrees Fahrenheit.

Blend graham crackers and pecans in a food processor or blender until fine crumbs. Add melted butter and granulated sugar, pulse or stir to coat, and press into the bottom of a 13x9-inch pan. Bake at 350˚F for 8-10 minutes, until butter has absorbed and crust no longer looks wet. Cool completely. (*See notes for a no-bake crust.)

Using an electric hand mixer, beat the cream cheese and powdered sugar together in a large bowl. Beat in one (8oz) container of whipped topping, until smooth. Spread over the cooled crust.

Gently dollop blueberry pie filling over the cream cheese layer and smooth in an even layer. Top with the remaining (8oz) container of whipped topping. Sprinkle with chopped pecans, if desired.

Cover and chill 2 hours or overnight. Cut into 15 pieces and serve. Keep leftovers refrigerated.

Enjoy it 😘