Creamy, cool and with a satisfying crunch at the bottom, this unusual dessert really is heavenly! The pineapple in this dish takes a backseat, pumping up the blueberry flavor for a summery sweet treat.
- 1 cup flour
- 1 stick melted butter
- 1 cup chopped pecans (plus extra to sprinkle on top if desired)
- 1 container (8-ounce) cream cheese
- 2 containers (8-ounce) Cool Whip
- 1 cup powdered sugar
- 1 can (20-ounce) blueberry pie filling*
- 1 can (20-ounce) pineapple pie filling*
Preheat oven to 350 degrees.
First layer: Sift flour into melted butter, then mix in pecans. Press mixture into the bottom of a 13-x-9-inch pan. Bake until lightly browned (about 20 minutes). Set aside to cool completely.
Second layer: Combine cream cheese, one container of Cool Whip and the powdered sugar. Whip until smooth, then spread over the first layer.
Third layer: Spread blueberry pie filling on second layer.
Fourth layer: Spread pineapple pie filling on top of the blueberry filling, then top with another container of Cool Whip and sprinkle with chopped pecans. Chill — or even freeze — for a summertime treat.