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Step 1
Preheat the oven to 350°F.
Step 2
In a food processor, pulse the graham crackers and pecans until finely chopped.
Step 3
In a large bowl stir together the melted butter, ¼ cup sugar, and graham cracker mixture until the sugar is completely absorbed.
Step 4
Press the mixture into a 9x13-inch pan, creating an even layer on the bottom.
Step 5
Bake for 8 minutes and allow it to cool completely before starting the 2nd layer.
Step 6
In a large bowl mix together the cream cheese, half of the Cool Whip (8 ounces), and powdered sugar. Spread over the crust.
Step 7
Spread blueberry pie filling on top of cream cheese layer.
Step 8
Spread remaining Cool Whip on top of the blueberry pie filling.
Step 9
Refrigerate for 3 to 4 hours, or overnight if possible.
Step 10
Top with white chocolate curls and chopped pecans before serving.