Description
A decadent four-layered no-bake dessert featuring a buttery pecan crust and luscious blueberry filling.
Ingredients
2 cups all-purpose flour
1 cup unsalted butter, softened
1 cup finely chopped pecans
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
16 oz whipped topping, divided
2 cans (21 oz each) blueberry pie filling
2 packages (3.4 oz each) instant vanilla pudding
3 cups cold whole milk
Instructions
Step 1: Combine flour, butter, and pecans; press into a 9x13 pan and bake at 350°F for 15 minutes. Cool completely.
Step 2: Beat cream cheese and powdered sugar until smooth; fold in 8 oz of whipped topping. Spread over the cooled crust.
Step 3: Whisk pudding mix and milk for 2 minutes; spread over the cream cheese layer and chill for 10 minutes.
Step 4: Spread blueberry filling over the pudding layer, then top with the remaining 8 oz of whipped topping.
Step 5: Chill for at least 4 hours before serving.
Notes
Always ensure the crust is 100% cold before adding the cream cheese layer to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking and Layering
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 28g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
