3/4 cup finely chopped pecans
1 cup all-purpose flour
6 tbsp butter, melted
Preheat oven to 350 degrees.
In a small bowl, combine the above ingredients. Spray the bottom of a 9 x 13-inch baking dish or pan with nonstick cooking spray. Press the mixture onto the bottom of the pan and bake at 350 degrees for 10 minutes. Remove from oven and cool on a wire rack.
1 envelope unflavored gelatin
1/2 cup cold water
In a small saucepan, sprinkle the gelatin over the cold water; let stand 1 minute. Heat mixture over low heat, stirring until the gelatin is completely dissolved. Remove from the heat and set aside.
2 bars (8-oz each) fat-free cream cheese
2 cups powdered sugar
1 carton (8-oz) frozen reduced-fat whipped topping, thawed
1 can (21-oz) blueberry pie filling*
In a large bowl, using an electric mixer, beat cream cheese and powdered sugar together until smooth. Beat in the gelatin until well blended. Gently fold in the thawed whipped topping. Pour the mixture over the crust. Spoon the pie filling over the top. Cover. Refrigerate 4 hours or until firm. Cut into 20 squares.
Note: Leftovers should be refrigerated.
Per square: 232 calories, 8 grams (4 sat)fat, 11 mg cholesterol, 36 g carbohydrates, 1 g fiber, 5 g protein, 152 mg sodium
*Cherry Pie Filling may be substituted for the blueberry. Note: This will change the nutritional information.