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Blueberry Delight with Crushed Pecans Recipe Video
|Butter||1⁄4 Pound (1/2 Sticks)|
|Fresh blueberries||20 Ounce, rinsed and drained (2 Packages)|
|Crushed pecans||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Vanilla pudding||1 Cup (16 tbs)|
|Blueberries||2 Cup (32 tbs) (Rinsed And Drained)|
|Cool whip||1 Cup (16 tbs) (You Can Use Light)|
Calories 662 Calories from Fat 373
% Daily Value*
Total Fat 43 g66.2%
Saturated Fat 15.6 g77.8%
Trans Fat 0 g
Cholesterol 48.9 mg
Sodium 634 mg26.4%
Total Carbohydrates 73 g24.2%
Dietary Fiber 5.8 g23.3%
Sugars 56.5 g
Protein 4 g7.2%
Vitamin A 18% Vitamin C 23.7%
Calcium 6.9% Iron 5.8%
*Based on a 2000 Calorie diet
In a rectangle glass pan, melt the butter. Add crushed pecans and sugar. Mix and press down to create the crust.
Bake in oven approximately 8 minutes, or until pecans are toasted. Remove from oven and place on cooling rack to cool.
Prepare the vanilla pudding (for a richer flavor use the regular pudding, not instant). Place in a bowl and in refrigerator until set.
Once the vanilla pudding is set, remove from refrigerator. Spoon on top of the cooled pecan crust.
The blueberries should have been rinsed, drained and now dry. Note: You can use frozen, don’t rinse. Also, if you use canned for pies, the sauce will make the dessert very nice and rich. You may want to refrigerate to firm up the sauce.
Spread the cool whip on top of the blueberries. Place dessert in refrigerator and chill for several hours or overnight to set. Cut into squares and serve.
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