white chocolate bar to make curls for topping (optional)
¼cupchopped pecans for topping (optional)
Preheat the oven to 350°F.
In a food processor, pulse the graham crackers and pecans until finely chopped.
In a large bowl stir together the melted butter, ¼ cup sugar, and graham cracker mixture until the sugar is completely absorbed.
Press the mixture into a 9x13-inch pan, creating an even layer on the bottom.
Bake for 8 minutes and allow it to cool completely before starting the 2nd layer.
In a large bowl mix together the cream cheese, half of the Cool Whip (8 ounces), and powdered sugar. Spread over the crust.
Spread blueberry pie filling on top of cream cheese layer.
Spread remaining Cool Whip on top of the blueberry pie filling.
Refrigerate for 3 to 4 hours, or overnight if possible.
Top with white chocolate curls and chopped pecans before serving.
TIP: It’s highly recommended to make this delicious dessert a day ahead of time and refrigerate it overnight. This will allow it to thicken and makes it easier to cut into slices.
TIP: Instead of using a food processor, you can also put your graham crackers and pecans into a Ziploc bag and crush them with a rolling pin.
TIP: Double check that your baked crust is completely cool before going on to your second layer. It’s important that the crust is cooled so that the following layers set properly on top of it.