From Denny: This sheet pan cake of creamy goodness only requires two cups of fresh blueberries. First you make a simple syrup of water and sugar, add cornstarch to thicken, then add the blueberries. Set the blueberry topping aside to cool while you create the crust.
The crust is a yummy combination of finely chopped pecans, butter and flour that you pat into the sheet pan and bake for about 10 to 20 minutes to make your tasty crust. Set aside to cool.
To make your filling you combine the cream cheese and powdered sugar together and when that is well combined you add in the whipped topping, pouring it into the cooled crust.
After the blueberry topping has cooled then pour over the cream cheese-powdered sugar-whipping topping mixture. Now set the sheet pan of blueberry goodness into the fridge to chill well. Serve to screams of total delight!
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