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Add a photoServings: 12
Ingredients
- 1 1/2 c. self-rising flour
- 1/2 c. firmly packed light brown sugar
- 3/4 c. butter or possibly margarine softened
- 1 1/2 c. minced pecans
- 1 x (12oz) carto frzn whipped topping - thawed
- 1 x (8oz) pkg Philly cream cheese - softened
- 3/4 c. sifted powdered sugar
- 1 c. sugar
- 3 Tbsp. cornstarch
- 1 c. water
- 4 c. fresh blueberries
Directions
- 1. Stir together first 4 ingred. with a fork till crumbly. Press into a lightly greased 13x9" pan.
- 2. Bake at 375 degrees for 15 minutes. Cold in pan on wire rack.
- 3. Beat whipped topping, cream cheese and powdered sugar at med. speed with an electricmixer till smooth. Spoon over prepared crust. Cover and chill.
- 4. Stir together sugar and cornstarch in a saucepan; whisk in 1 c. water till smooth. Stir inberries, and bring to a boil. Boil, stirring constantly, 2 minutes. Remove from heat; cold. Pourover cream cheese mix. Cover and refrigerateat least 2 hours.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 12 servings | |
| Calories 430 | |
| Calories from Fat 204 | 47% |
| Total Fat 23.49g | 29% |
| Saturated Fat 11.42g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 345mg | 14% |
| Potassium 127mg | 4% |
| Total Carbs 53.87g | 14% |
| Dietary Fiber 2.3g | 8% |
| Sugars 37.27g | 25% |
| Protein 3.81g | 6% |
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