- 1 stick + 1 Tbsp. butter
- 1 small bag chopped pecans
- 3/4 lb. powdered sugar
- 1/4 tsp. vanilla
- 8 oz. cream cheese, softened
- 8 oz. carton Cool Whip
- 16 oz. can blueberry pie filling
- 1 cup flour
Melt stick of butter and pour into flour. Mix until gooey. Press out in a 9x13 inch pan. Press chopped pecans into crust. Put in 350 oven until crusty or light brown (about 20 minutes). Take out of oven and completely cool. In a big bowl, mix sugar, Cool Whip, 1 tablespoon butter, cream cheese and vanilla. Spread mixture on crust. Be careful when spreading not to tear crust. Top with pie filling. Refrigerate. If you don't care for blueberry, you could use another flavor pie filling, if desired.
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