Nut Loaf

• 1 1/2 lb. granulated sugar
• 1 pt. cream
• 1/2 pt. light Karo syrup
• 1 lb. chopped pecans
• 2 c. brown sugar
• 1 c. shortening
• 2 beaten eggs
• 2 tsp. vanilla
• 3 c. quick Quaker oats
• 2 c. flour
• 1 1/2 tsp. soda
• 1 tsp. salt
• 1 c. raisins or more to taste
• 1 c. walnuts, chopped coarse or more to taste
• 1 unbaked pie crust
• 1 c. chopped pecans
• 4 oz. cream cheese
• 2 c. powdered sugar
• 6 oz. Cool Whip
• 1/2 tsp. vanilla extract
• 1 (16 oz.) can blueberry pie filling or 1/2 following recipe

1. Preheat oven to 350u0b0.
2. Place pecans in the bottom of pie crust; bake until crust is golden brown.
3. Cool completely.
4. Beat cream cheese with sugar until smooth.
5. Fold in Cool Whip and vanilla extract.
6. (You may substitute 3/4 cup heavy cream, whipped with 1 cup powdered sugar, then mix in 6 ounces cream cheese until smooth.)
7. Pour mixture over cooled crust and level.
8. Top cream layer with blueberry pie filling.
9. Chill and serve.

granulated sugar, cream, light karo syrup, pecans, brown sugar, shortening, eggs, vanilla, oats, flour, soda, salt, raisins, walnuts, crust, pecans, cream cheese, powdered sugar, vanilla extract, blueberry pie filling

Taken from www.cookbooks.com/Recipe-Details.aspx?id=170744 (may not work)