Ingredients
Crust: (Mexican wedding cake cookie dough)
2 sticks butter softened
1/3 cup sugar mixed well
1 tsp vanilla mixed
2 cups flour mixed
¾ cup pecan pieces mixed until you can form a ball.
Filling 1:
8 oz. blueberry cream cheese
1 cup powdered sugar mixes smooth
2 cup Rich€™s topping folded and divided.
Layer 2:
1 ½ cup fresh blueberries
12 oz. blueberry preserves tossed and spooned over filling 1.
Layer 3:
1 tub Marzetti€™s Cream Cheese Fruit Dip.
Layer 4:
1 cup fresh blueberries.
Layer 5:
8 oz. blueberry cream cheese softened
14 oz. sweetened condensed milk mixed until smooth
1 1/3 cup sour cream
2 tsp lemon juice mixed well.
1 cup heavy cream whipped and folded.
Directions
Crust: (Mexican wedding cake cookie dough)
Press evenly into pie plate and bake @ 350 for 20-25 min. Make small cookies with remainder for garnish topper.
Filling 1:
Pour ½ into prepared crust.
Layer 2:
12 oz. blueberry preserves tossed and spooned over filling 1.
Layer 3:
Reserved Layer 1 mixed.
Layer 5:
Top with sweetened whipped cream and decorated cookies.