Blueberry Yum Yum
1 (10-ounce) package Lorna Doone shortbread cookies
1/4 cup butter, melted
1 (8-ounce) package cream cheese, softened
1 cup powdered sugar
2 (8-ounce) containers frozen whipped topping, thawed
1 (21-ounce) can blueberry pie filling
1 cup chopped pecans
Prep Time: 25 mins
Cook Time: 5 mins
Servings: 8 to 10
Heat oven to 350 degrees. Crush the Lorna Doone cookies, and set aside about 1/2 cup of the crumbs for the topping. Mix cookie crumbs with melted butter. Press them into the bottom of a 9-by-13-inch glass baking dish. Bake 5 minutes and cool completely.
In a large bowl, stir cream cheese until smooth. Add powdered sugar and one container of whipped topping. Stir by hand. Once thoroughly combined, spread mixture over the cooled crust.
Drop dollops of blueberry pie filling over the cream cheese layer. Spread carefully. Sprinkle pecans over the pie filling. Top with remaining container of whipped topping, and sprinkle with reserved crushed cookies.
Refrigerate at least two hours before serving.