This is an amazing Sunday Night Treat.
My husband loves blueberry pie filling and was not disappointed.
The recipe caption is 'tastes like summer in every bite' is so true!
Blueberry Whipped Topping Dessert
1 cup GF mix
3/4 cup chopped pecans
6 T. melted butter
1 envelope unflavored gelatin
1/2 cup cold water
2 (8oz) packages reduced-fat cream cheese
2 cups powdered sugar
1 (8oz) carton Cool Whip, reduced fat
1 can (21oz) blueberry pie filling (the Comstock and Wilderness Brand are GF)
In a small bowl, combine flour, pecans, and butter. Press onto the bottom of a greased 9x13 pan. Bake at 350 for 10 minutes. Cool on a wire rack.
Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside.
In a large bowl, beat cream cheese and powdered sugar until smooth. Beat in gelatin mixture until blended. Fold in Cool Whip. Pour over curst. Spoon pie filling over top. Cover and refrigerate for at least 4 hours or until firm. Refrigerate leftovers.