Directions
Prep Time
20 minutes*
Cook Time
30 minutes
Ready in
50 minutes*
- Preheat oven to 350°F. For the crust, in a medium bowl stir together 2 cups flour plus brown sugar. Stir in pecans and butter. Press into an 11x7x1 1/2-inch baking dish. Bake 15 to 18 minutes or until lightly browned. Let cool on a wire rack.
- Meanwhile, in a medium saucepan combine 1/2 cup of the granulated sugar and 1 tablespoon flour; stir in blueberries. Cook and stir over medium heat 10 minutes or until mixture comes to boiling and thickens. Transfer to a bowl, and cover with plastic wrap. Set aside and let cool.
- In a small mixing bowl combine cream cheese, vanilla and remaining 1/2 cup granulated sugar. Using an electric mixer, beat at medium speed until light and fluffy. Fold in whipped topping.
- Spread cream cheese mixture evenly on cooled crust. Spoon berry mixture on top. Cover and refrigerate 2 to 24 hours.
Nutritional Information
Serving Size
1
Per Serving
Calories 467, Calories Fat , Total Fat 25g, Saturated Fat 11g, Cholesterol 51mg, Sodium 493mg, Carbohydrate 55g, Protein 5g
Serving Size | 1 |
Calories | 467 |
Total Fat | 25g |
Total Fat (extra) | 40 |
Saturated Fat | 11g |
Saturated Fat (extra) | 59 |
Cholesterol | 51mg |
Cholesterol (extra) | 17 |
Sodium | 493mg |
Sodium (extra) | 21 |
Potassium | 140mg |
Carbohydrate | 55g |
Carbohydrate (extra) | 19 |
Fiber | 2g |
Fiber (extra) | 9 |
Sugars | 33g |
Protein | 5g |
Omega3 | 0g |
Vitamin A | 621IU |
Vitamin A (extra) | 12 |
Vitamin C | 2mg |
Vitamin C (extra) | 5 |
Iron | 1mg |
Iron (extra) | 8 |