Crust:

• 1 cup flour
• 1 stick butter
• 1 cup chopped pecans

Mix together thoroughly, using pastry blender or sturdy wire whip. Form into a ball. Break off pieces and press into 13″ x 9″ x 2″ baking dish, bringing it up the sides approximately 1″

Bake at 350 degrees for 20-25 minutes. Allow to cool.

Filling:

Layer 1

• 1 8-ounce package cream cheese, softened
• 1 cup Cool Whip from large container
• 1 cup confectioner’s sugar
• 1/3 cup Fischer & Wieser Original Roasted Bluberry Chipotle Sauce

Mix together with electric mixer until smooth. Spread over cooled crust.

Layer 2

• 1 small package Instant Chocolate Pudding
• 1 small package Instant Vanilla Pudding
• 3 cups milk

Whip together according to package instructions. Spread over Layer 1.

Layer 3

• Remainder of Cool Whip from large carton.

Place in cake decorator with large nozzle. Pipe on top of Layer 3. (If desired, spread evenly over Layer 3 with spatula). Chill thoroughly, 4-5 hours, before serving. Garnish with mint leaves and blueberries. Serves 12.