blueberry bliss-filled lemon layers

Ingredients

• Servings: 6
• 1 (21 ounce) can lucky leaf® premium blueberry pie filling
• 2 cups all-purpose flour
• 1 cup pecans, chopped
• 1 cup butter, melted
• 1 (3.4 ounce) package lemon instant pudding mix
• 2 cups milk
• 1 teaspoon finely shredded lemon peel
• 1 tablespoon lemon juice
• 1 (8 ounce) package cream cheese, softened
• 2 cups powdered sugar
• 1 (8 ounce) container frozen whipped dessert topping, thawed

Recipe

• preheat oven to 350 degrees f.
• in a medium bowl combine flour, pecans, and melted butter; spread evenly in a 3-quart rectangular baking pan. bake 20 minutes; cool on wire rack 10 minutes. break apart with a fork, reserving about 1/4 cup.
• meanwhile in a medium mixing bowl, combine pudding mix and milk. whisk 2 minutes to blend. stir in lemon peel and lemon juice. set aside.
• in a large mixing bowl beat cream cheese with an electric mixer on medium speed until smooth. gradually beat in powdered sugar. fold in dessert topping.
• in a 3 quart trifle dish, layer the pudding, crumb mixture, about 1/2 can of lucky leaf premium blueberry pie filling, cream cheese mixture and remaining pie filling. sprinkle with remaining crumb mixture.
• chill until ready to serve.