Blueberry Crumble Delight

By srumbel

Back in June, I was able to go back to visit family and we pretty much ate the entire time. If we weren’t in the kitchen making things ourselves we were out at all the great restaurants I miss so much. One of the first nights we were there my mom decided to try this Blueberry Crumb Delight dish that everyone loved. It was perfect in every way and was a delicious summer treat everyone enjoyed. I think you’ll like this recipe too, especially if you like Blueberries
from lilluna.com

Ingredients

• 1 - 10 oz. package Shortbread Cookies
• 1/4 cup butter, melted
• 1 - 8 oz. bar cream cheese, softened
• 1 cup powdered sugar
• 1 - 8 oz. container Cool Whip
• 1 - 12 oz. container Blueberry Pie filling
• 1 cup chopped pecans

Preparation

Step 1

Preheat the oven to 350°.
Crush shortbread cookies in a bag. Take out about 1/2 cup of the mixture and set aside. Mix the remaining crushed cookie mix with the melted butter.
Place buttered crumbs into the bottom of a 8.5 inch x 11.5 inch pan. Bake for 5 minutes and let cool.
In a bowl, beat the cream cheese, powdered sugar and container of cool whip until mixed well. Spread over bottom crust later.
Slowly pour blueberry pie filling over the cream cheese layer making sure it is spread all over.
Sprinkle crushed pecans over the pie filling.
Refrigerate for at least 1 hour until ready to serve.
Right before serving add some cool whip and reserved cookie crumbs. ENJOY!