Directions

1. Preheat oven to 300°F. Mix butter, pecans and flour until well-combined. Press into a greased 8 1/2x10-inch baking dish. Bake 20 minutes. Let crust cool completely.
2. Meanwhile, in a medium bowl combine cream cheese, 1 cup of the whipped topping, and powdered sugar. With an electric hand-mixer, mix until light and fluffy. Spread evenly on cooled crust.
3. In a separate bowl mix instant pudding with milk. Spread pudding evenly over cream cheese layer. Spread blueberry pie filling evenly over pudding layer.
4. Spread remaining whipped topping evenly over blueberry layer. Sprinkle with additional pecans and fresh blueberries (if desired). Serve immediately, or chill until ready to serve.
5. Option: portion into small cups for individual servings