This recipe was prepared when I was a very little girl by my aunt Jean. She was the queen of desserts.
1⁄4 Pound (1/2 Sticks)
20 Ounce, rinsed and drained (2 Packages)
1 1⁄2 Cup (24 tbs)
1⁄4 Cup (4 tbs)
1 Cup (16 tbs)
2 Cup (32 tbs) (Rinsed And Drained)
1 Cup (16 tbs) (You Can Use Light)
Preheat oven to 325F degrees.
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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We love blueberries! Did you know that the American Heart Association agrees that blueberries are good for your heart. I don’t know all the details, but if it means that I’m taking care of David’s heart, then it’s in the diet!
‘Course he reverses all the good I do him when he barbecues down by the creek.
We are even growing blueberries in our garden. Last year I got a decent crop. They sure don’t grow very fast. This season, I got ‘A blueberry’! Must have been too hot.
Are you looking for a simple blueberry delight recipe that tastes as good as the classic? How about something that is delicious and even has an interesting twist to it? Appealing enough? Watch the video to know more! Werst's Texan recipe will change the way you think about blueberry delight forever!