- Preheat oven to 350°F. For the crust, in a medium bowl stir together 2 cups flour plus brown sugar. Stir in pecans and butter. Press into an 11x7x1 1/2-inch baking dish. Bake 15 to 18 minutes or until lightly browned. Let cool on a wire rack.
- Meanwhile, in a medium saucepan combine 1/2 cup of the granulated sugar and 1 tablespoon flour; stir in blueberries. Cook and stir over medium heat 10 minutes or until mixture comes to boiling and thickens. Transfer to a bowl, and cover with plastic wrap. Set aside and let cool.
- In a small mixing bowl combine cream cheese, vanilla and remaining 1/2 cup granulated sugar. Using an electric mixer, beat at medium speed until light and fluffy. Fold in whipped topping.
- Spread cream cheese mixture evenly on cooled crust. Spoon berry mixture on top. Cover and refrigerate 2 to 24 hours.
View all nutritional information
Calories 467, Calories Fat , Total Fat 25g, Saturated Fat 11g, Cholesterol 51mg, Sodium 493mg, Carbohydrate 55g, Protein 5g
|Total Fat (extra)||40|
|Saturated Fat (extra)||59|
|Vitamin A (extra)||12|
|Vitamin C (extra)||5|