Blueberry Cream Cheese Trifold

By loates501

Ingredients

• Cream Cheese filling:
• LeAnn's cookie crust
• Two packages low fat cream cheese
• 1/4 cup half n half
• 1 cup powdered sugar
• juice of one lime
• 1 teaspoon vanilla
• 16 oz pecans
• 16 oz frozen blueberries
• 1 container whipped cream

Details

Servings 12

Preparation

Step 1

After preparing cookie crust, let cool and crumble on the bottom of glass dish reserving 1 1/2 cups for later use
Smash or blend 12 oz of the frozen blueberries, reserving 4 oz for later use.
Spread smashed blueberries on top of crust.
Top blueberries with 12 oz pecans reserving 4 oz for later use
Using a blender on medium, mix together cream cheese, half n half, lime juice, vanilla and powdered sugar until smooth and spread on top of pecans.
Then add remaining blueberries not smashed, remaining pecans, and one cup of the reserved crumble cookie crust.
Top with whipped cream and garnish with remaining 1/2 cup of cookie crust.
Refrigerate for at least 2 hours before serving.