1 c flour
1 stick butter
1/2 c walnuts
2 sm lemon instant pudding mix
8 oz cream cheese
3 c milk
1 c powdered sugar
1 lg Cool Whip
1 can blueberry pie filling
1/2 pint fresh or frozen blueberries
Combine flour, butter and nuts. Cream and press in 9 x 13 inch dish. Bake at 350 degrees for 15 minutes. Cool.
Blend cheese, sugar and half of Cool Whip. Spread over crust. Beat pudding and milk. Spread evenly over cheese. Refrigerate until set. Then spread remaining Cool Whip on top.
Drizzle blueberry pie filling on bottom and garnish with a couple of blueberries on top.
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