Cream Cheese Lemon Dessert

Ingredients

• 1 1/2 cups light brown sugar
• 1/2 cup all purpose flour
• 1 1/2 cups chopped pecans
• 1/2 cup butter, (melted)
• 5 ounce evaporated milk
• 3.4 ounce instant lemon pudding
• (2) 8 ounce cream cheese
• 3/4 cup frozen lemonade concentrate
• 1 1/2 cups fresh blueberries
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

Instructions

1. 1

   Preheat the oven to 350 degrees and lightly spray a 8x8, 7x11, or 9x9 baking dish with non-stick cooking spray. Set aside.

2. 2

   --- Brown Sugar Pecan Crust ---

3. 3

   In a medium bowl add all the brown sugar pecan crust ingredients. Stir to combine.

4. 4

   Spread brown sugar pecan mixture evenly in the prepared baking dish, and press firmly.

5. 5

   Bake for 15 minutes. Remove from the oven and let cool completely.

6. 6

   --- Cream Cheese Lemonade Filling ---

7. 7

   In a small mixing bowl, combine evaporated milk and pudding mix.

8. 8

   Beat on medium speed for 2 minutes (mixture will be very thick).

9. 9

   In a medium bowl, beat cream cheese until light and fluffy, about 3 minutes.

10. 10

    Gradually beat in lemonade concentrate..

11. 11

    Gradually beat in pudding mixture.

12. 12

    Spoon mixture onto the cooled brown sugar pecan crust.

13. 13

    --- Blueberry Topping ---

14. 14

    In a medium saucepan over medium heat, add blueberries, sugar, lemon juice, and cornstarch. Stir. Cook until blueberries start to burst and sauce thickens.

15. 15

    Let cool completely and then spread evenly over the lemon filling.

16. 16

    Cover and refrigerate for at least 4 hours