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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 20 |
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This deliciously rich dessert was served at a luncheon I attended last month. Of course I had to have the recipe and Ann graciously gave it to those who asked. Ingredients:
2 cups graham cracker crumbs |
1/2 cup margarine, melted |
1 cup powdered sugar |
1/2 cup pecans, chopped |
1 (8 ounce) package cream cheese |
1 cup sugar |
2 eggs |
4 teaspoons lemon juice |
1 (21 ounce) can blueberry pie filling |
16 ounces whipped topping |
Directions:
1. For the crust mix graham crackers, oleo, powered sugar and pecans. Pour in a 9x13 (or slightly smaller) pan.
2. Mix cream cheese, sugar, eggs and lemon juice. Beat with mixer until mixed thoroughly. Pour over crust and bake 25-30 minutes at 350 degrees. Let cool and pour blueberry pie filling over this. Let chill and then cover with cool whip topping.
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