Ingredients
Scale
- 1 ½ cups light brown sugar
- ½ cup all-purpose flour
- 1 ½ cups chopped pecans
- ½ cup butter, melted
- 5 oz evaporated milk
- 3.4 oz instant lemon pudding
- 2 (8 oz) packages cream cheese
- ¾ cup frozen lemonade concentrate
- 1 ½ cups fresh blueberries
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
Instructions
- Preheat oven to 350°F. Lightly spray a baking dish with non-stick spray.
- Mix brown sugar, flour, pecans, and melted butter for crust. Press into dish.
- Bake crust for 15 minutes. Let cool completely.
- Combine evaporated milk and pudding mix. Beat for 2 minutes.
- Beat cream cheese until fluffy, then gradually mix in lemonade concentrate and pudding mixture.
- Spread filling over cooled crust.
- Cook blueberries, sugar, lemon juice, and cornstarch until thickened. Cool and spread over filling.
- Refrigerate for at least 4 hours before serving.
Notes
- Use fresh blueberries for best flavor.
- Let crust cool completely before adding filling.
- Chill thoroughly for proper setting.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 280mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg