- 1 (10-ounce) package Lorna Doone Cookies
- 1/4 cup butter, melted
- 1 (8-ounce) package cream cheese, softened
- 1 cup powdered sugar
- 2 (8-ounce) container frozen whipped topping, thawed
- 1 (12-ounce) can blueberry pie filling
- 1 cup chopped pecans
Instructions
Preheat
the oven to 350°. Crush the Lorna Doone cookies and reserve about 1/2
cup of the crumbs for the topping. Mix the cookie crumbs with the
melted butter. Press them into the bottom of a 9x13-inch glass baking
dish. Bake for 5 minutes and then cool completely.
In
a large bowl, combine the softened cream cheese, powdered sugar, and 1
container of the thawed whipped topping by stirring by hand. Once
thoroughly mixed, spread the mixture over the cooled crust.
Drop
dollops of the blueberry pie filling over the cream cheese layer and
spread carefully. Sprinkle pecans over the pie filling. Top with the
remaining container of whipped topping and sprinkle with the reserved
crushed cookies. Refrigerate at least 2 hours before serving.
Southern Bite
No comments:
Post a Comment