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Crust: 1 1/2 c. plain flour 1 1/2 sticks butter 3/4 c. pecans Bake at 350 degrees for 10 minutes. Cool. Cream Filling: 8 oz. cream cheese 2 c. powdered sugar 2 c. Cool Whip Spread creamed ingredients on cooled crust. Topping: 1 can blueberry pie filling Pour over filling. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |