Instructions
HOW TO MAKE BLUEBERRY PIE CHEESE BALL, IF YOU LIKED IT SAY HELLO
- 16 oz cream cheese room temperature
- 16 oz unsalted butter room temperature
- 1 cup powdered sugar
- 1/2 cup brown sugar
- 2 tsp vanilla extract
- 1 cup chopped pecans optional
- 21 oz can blueberry pie filling
- 1/2 cup graham cracker crumbs
- 1/4 cup finely chopped pecans
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Cream cream cheese and butter together.
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Gradually beat in sugars and vanilla extract.
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Stir in pecans and blueberry pie filling until completely combined.
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Line a bowl with plastic wrap and fill with mixture. Make sure the top is covered securely.
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Refrigerate for at least three hours.
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Combine the graham cracker crumbs and chopped pecans in a small bowl and set aside.
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Peel off the plastic wrap on the top and invert onto a serving board or cake stand. Coat the cheeseball with the graham cracker crumb mixture, patting gently to secure.
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Serve immediately or refrigerate until ready to serve.
Ingredients
- 16 oz cream cheese room temperature
- 16 oz unsalted butter room temperature
- 1 cup powdered sugar
- 1/2 cup brown sugar
- 2 tsp vanilla extract
- 1 cup chopped pecans optional
- 21 oz can blueberry pie filling
- 1/2 cup graham cracker crumbs
- 1/4 cup finely chopped pecans