10 oz Shortbread Cookies ▢1/4 cup butter melted ▢8 oz cream cheese softened ▢1 cup powdered sugar ▢3 cups whipped cream ▢12 oz Blueberry pie filling ▢1 cup chopped pecans
Mount the oven to 350 degrees.
In a bag, crush shortbread biscuits. Reserving about a quarter cup of the mixture. Combine with the melted butter the remaining pulverized cookie mix.
Buttered crumbs should be placed in the bottom of a pan measuring 8.5 by 11.5 inches. Cool after 5 minutes of baking.
Cream the cream cheese, powdered sugar, and container of whipped cream (approximately 3 cups or one 8-ounce tub of cool whip) in a basin until thoroughly combined. Later, spread over the bottom crust.
Gradually drizzle the blueberry pie filling onto the cream cheese layer, ensuring that it is uniformly distributed.
Sift pecans that have been pulverized over the pie filling. Refrigerate until ready to serve, for a minimum of one hour.
Just prior to serving, combine reserved cookie crumbs and cold whip.