10 oz Shortbread Cookies ▢1/4 cup butter melted ▢8 oz cream cheese softened ▢1 cup powdered sugar ▢3 cups whipped cream ▢12 oz Blueberry pie filling ▢1 cup chopped pecans


Step - 1

Mount the oven to 350 degrees.  

In a bag, crush shortbread biscuits. Reserving about a quarter cup of the mixture. Combine with the melted butter the remaining pulverized cookie mix.  

Step - 2

Buttered crumbs should be placed in the bottom of a pan measuring 8.5 by 11.5 inches. Cool after 5 minutes of baking.  

Step - 3

Cream the cream cheese, powdered sugar, and container of whipped cream (approximately 3 cups or one 8-ounce tub of cool whip) in a basin until thoroughly combined. Later, spread over the bottom crust.  

Step - 4

Gradually drizzle the blueberry pie filling onto the cream cheese layer, ensuring that it is uniformly distributed.  

Step - 5

Sift pecans that have been pulverized over the pie filling. Refrigerate until ready to serve, for a minimum of one hour. 

Step - 6

Just prior to serving, combine reserved cookie crumbs and cold whip. 

Step - 7

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