Directions
Prep Time
20 minutes
Cook Time
20 minutes
Ready in
40 minutes
- 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.
- 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.
- In a separate bowl mix instant pudding with milk. Spread pudding evenly over cream cheese layer. Spread blueberry pie filling evenly over pudding layer.
- 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.
- Option: portion into small cups for individual servings
Nutritional Information
Serving Size
1
Per Serving
Calories 502, Calories Fat 261, Total Fat 29g, Saturated Fat 15g, Cholesterol 50mg, Sodium 343mg, Carbohydrate 55g, Protein 5g
Serving Size | 1 |
Calories | 502 |
Calories Fat | 261 |
Calories (fat) extra | 52 |
Total Fat | 29g |
Total Fat (extra) | 45 |
Saturated Fat | 15g |
Saturated Fat (extra) | 75 |
Cholesterol | 50mg |
Cholesterol (extra) | 17 |
Sodium | 343mg |
Sodium (extra) | 14 |
Potassium | 60mg |
Carbohydrate | 55g |
Carbohydrate (extra) | 18 |
Fiber | 2g |
Fiber (extra) | 8 |
Sugars | 33g |
Protein | 5g |
Omega3 | 0g |
Vitamin A | 641IU |
Vitamin A (extra) | 13 |
Vitamin C | 1mg |
Vitamin C (extra) | 2 |
Iron | 0mg |
Iron (extra) | 4 |