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. 
- 
Refrigerate for at least three hours. 
- 
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. 
- 
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