Blueberry Lush Graham Pecan (Print Version)
Chilled layers of creamy cheese, blueberry filling, and buttery graham pecan crust.
# Ingredients:
→ Crust
01 -
12 whole graham crackers
02 -
1/4 cup chopped pecans, plus extra for garnish
03 -
1/2 cup unsalted butter, melted
04 -
2 tablespoons packed brown sugar
→ Cream Cheese Layer
05 -
16 ounces cream cheese, softened
06 -
1 cup powdered sugar
07 -
1 teaspoon pure vanilla extract
08 -
16 ounces frozen whipped topping, thawed (divided use)
→ Blueberry Layer
09 -
2 cans (21 ounces each) blueberry pie filling
→ Preparation
10 -
Shortening or butter, for greasing the baking dish
# Steps:
01 -
Lightly grease a 9×13-inch baking dish with shortening or butter.
02 -
Break graham crackers and combine with brown sugar in a food processor. Pulse until fine crumbs form. With the processor running, slowly add melted butter until the mixture resembles wet sand. Mix in the chopped pecans, then press the mixture firmly and evenly into the bottom of the prepared dish. Freeze for 15–20 minutes until crust is set.
03 -
In a large bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in half of the whipped topping until just combined. Evenly spread the cream cheese mixture over the chilled crust.
04 -
Spread both cans of blueberry pie filling evenly over the cream cheese layer.
05 -
Carefully distribute the remaining whipped topping over the blueberry layer, smoothing the surface.
06 -
Cover with plastic wrap and refrigerate for at least 6 hours or overnight for optimal texture and flavor infusion.
07 -
Before serving, garnish with extra chopped pecans if desired. Cut into squares and serve chilled.
# Notes:
01 -
For best results, chill overnight to ensure distinct layers and easier slicing.
02 -
Soften cream cheese at room temperature for a smoother filling.