- 1 bag of Archway Frosty Lemon Cookies
- 1 21 oz can of blueberry pie filling
- 1/2 cup melted butter
- 1/2 cup chopped pecans
- Preheat oven to 325ºF.
- In a food processor, pulse cookies until crumbled.
- In a medium mixing bowl, combine cookie crumbs, melted butter and chopped pecans.
- Pour pie filling into a 9" square dish.
- Top with cookie crumb mixture.
- Bake for 30 minutes.
- Allow to cool a bit before serving.