Kotak Pecan Blueberry Krim Tanpa Panggang

Instructions

1. Add 10 whole graham crackers and 1 cup pecans to a food processor and pulse until they are coarse crumbs.
2. Pour the crumb mixture into a medium bowl and mix with 2 tablespoons granulated sugar and 6 tablespoons melted unsalted butter until combined.
3. Press the crust evenly into the bottom of an 8 x 8 x 2-inch pan and place it in the refrigerator to chill.
4. Add 8 ounces softened cream cheese and ¼ cup granulated sugar to a large bowl and beat with a hand mixer until smooth and creamy.
5. Stir in 1 (21-ounce) can blueberry pie filling by hand until fully combined. Spread evenly over the chilled crust and return to the refrigerator to chill.
6. Add 2 cups heavy whipping cream and ¼ cup granulated sugar to a large bowl and beat with a hand mixer until medium-stiff peaks form.
7. Spread the whipped cream evenly on top of the blueberry layer and garnish with chopped pecans for garnish if desired. Chill in the refrigerator for at least an hour before serving.