16 oz (two 8 oz tubs) whipped topping (Cool Whip), thawed & divided
42 oz (2 cans) blueberry pie filling
2 Tbsp chopped pecans, for garnish (optional)
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C). This will ensure that the crust bakes evenly and the butter is fully absorbed by the graham cracker crumbs.
Make the Crust:
In a food processor or blender, blend the graham crackers and pecans until they turn into fine crumbs. Add the melted butter and granulated sugar, then pulse or stir to coat the crumbs. Press this mixture into the bottom of a 13×9-inch pan, ensuring it’s evenly distributed. Bake the crust at 350°F for 8-10 minutes, or until the butter has been absorbed and the crust no longer looks wet. Remove from the oven and cool completely. (See notes for a no-bake crust option.)
