Total Time
1hr 45mins
Prep 1 hr 30 mins
Cook 15 mins

This one takes a considerable effort (at least I think so) but it is dazzling and delicious.

Ingredients Nutrition

Directions

  1. In a mixing bowl, add the flour, 2 tablespoons sugar, and pecans; stir to combine.
  2. Add in the butter; stir until well blended.
  3. Spread mixture into a 12-inch pizza pan.
  4. Bake at 375°F for 10-12 minutes or until lightly browned.
  5. Place pizza pan on a wire rack to let crust cool.
  6. In a mixing bowl, using an electric mixer, beat the cream cheese at medium speed until creamy.
  7. Gradually add the powdered sugar and beat until smooth.
  8. Fold in the Cool Whip.
  9. Spread mixture over cooled crust.
  10. Add 2 cups blueberries to a saucepan; mash.
  11. Stir in 2/3 cups sugar.
  12. Bring blueberry mixture to a boil over medium heat and boil for 2 mintues.
  13. In a small bowl, add the cornstarch and water; whisk to blend.
  14. Add cornstarch mixture to the blueberry mixture.
  15. Bring back to a boil and boil 1 minute.
  16. Cool.
  17. Spread cooled blueberry mixture over cream cheese mixture.
  18. Top with remaining blueberries.

Reviews

(1)
Most Helpful

I modified this recipe slightly, with one that I had, and it turned out great. I added lemon zest to the crust, and everyone loved it. Also, I put the pizza in the fridge, and the next morning we all had it for breakfast and it tasted even better chilled!

MissHermes December 10, 2005

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