Combine blueberries, sugar, water and corn starch mixture in medium sauce pan. Stir constantly over medium heat until thickened. Set aside to cool.
Combine flour margarine and pecans, reserving some pecans for garnish.
Press evenly into a 13 X 9 inch baking dish.
Bake at 350 degrees for 20 minutes
Combine cream cheese and half of whipped topping.
Spread on cooled crust.
Add blueberry mixture.
Add remaining whipped topping and sprinkley with pecans.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (254g)|
|Recipe Makes: 8|
|Calories from Fat: 347 (42%)|
|Amt Per Serving||% DV|
|Total Fat 38.6g||51 %|
|Saturated Fat 14.8g||74 %|
|Monounsaturated Fat 14g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 32.3mg||10 %|
|Sodium 266mg||9 %|
|Potassium 204.4mg||5 %|
|Total Carbohydrate 117.4g||35 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 114.6g|
|Protein 6.9g||10 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 824
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.