Ingredients
10ozshortbread cookies
¼cupbutter,melted
8ozcream cheese,softened
1cuppowdered sugar
3cupswhipped cream
12ozblueberry pie filling
1cuppecans,chopped
Preparation
Preheat the oven to 350 degrees F.
Crush shortbread cookies in a bag. Take out about ½ cup of the mixture and set aside. Mix the remaining crushed cookie mix with the melted butter.
Place buttered crumbs into the bottom of a 8i½nch x 11½-inch pan. Bake for 5 minutes and let cool.
In a bowl, beat the cream cheese, powdered sugar and container of cool whip until mixed well. Spread over bottom crust later.
Slowly pour blueberry pie filling over the cream cheese layer making sure it is spread all over.
Sprinkle crushed pecans over the pie filling.
Refrigerate for at least 1 hour until ready to serve.
Right before serving add some cool whip and reserved cookie crumbs. ENJOY!
