Page 308 - Family cookbook v30_Neat

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Thelma Davison

Blueberry Surprise

1‐1/2 cups flour

1‐1/2 stick butter

2/3 cup chopped pecans

8 oz. cream cheese

1 large bowl of Cool Whip

1 cup powdered sugar

2 small packages vanilla instant pudding

3 cups milk

1 can blueberry pie filling

Nuts

1. Mix butter, flour, and pecans with pastry blender until like a

coarse meal.

2. Spread in a 13 x 9 x 2 inch cake pan.

3. Bake 30 minutes at 350 degrees and then cool.

4. Mix cream cheese, 1/2 Cool Whip and powdered sugar well and
spread on first layer.

5. Combine pudding and milk and beat 2 minutes on low speed.
Spread on second layer.

6. Spread blueberry filling on pudding.

7. Spread on the rest of the Cool Whip and top with nuts.

8. Serve cold.

Note: Can be used with any flavor pudding and you can omit the fruit filling.