I first discovered this dessert when a friend who is a professional chef would cook this for our family. That was in the days of hubby practicing medicine full time.

While I never had the nerve to ask him for the recipe, Faith and I spliced and tweaked several recipes to come up with our own concoction. We love the results and it’s always a crowd pleaser when friends come over.

As a side note, I even helped make this dessert on a missions trip last summer for 150 people! Trust me when I say, “That’s a lot of blueberries!”

Fabulous Blueberry Delight

Crust (double these ingredients if you want a thicker crust)
1 ½ sticks butter
1 ½ cups flour
1 ½ cups chopped pecans

Topping
1 8oz. pkg. cream cheese
1 ½ cups confectioner’s sugar
½ tsp. vanilla extract
1 8 oz. Cool Whip–DEFROSTED
2, 20 oz. DRAINED crushed pineapple
2, 20 oz. blueberry pie filling

1. Preheat oven to 350 degrees.
2. Melt the butter.
3. Mix flour and pecans together in a separate bowl.
4. Add melted butter to flour mixture. Press into 9 x 13 pan that has been sprayed with Pam.
5. Bake crust for 30 minutes. It should be slightly brown along the edges.
6. ALLOW TO COOL.
7. While the crust is cooling, combine cream cheese, confectioner’s sugar, and vanilla in a large bowl.
8. Beat until smooth.
9. Put into this mixture the defrosted Cool Whip and beat until blended.
10. Add the cans of crushed pineapple into this mixture and mix until blended.
11. Spread mixture onto the COOLED crust.
12. Spread the cans of blueberry filling on top of mixture.
13. Chill before serving.

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