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Blueberry Crunch

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1 cup self rising flour
cup packed brown sugar
1 stick butter, softened
cup chopped pecans
1 package (3 ounce) cream cheese, softened
1 small carton frozen whipped topping, thawed
1- cup sugar
1 teaspoon vanilla
2 cans blueberry pie filling


Combine first 4 ingredients in bowl, mixing well. Spread evenly in 9x13 inch baking pan. Bake at 350 degrees until firm. Beat cream cheese, whipped topping, cup sugar and vanilla together in bowl until smooth. Pour over cooled crust. Combine remaining 1 cup sugar with pie filling in bowl, mixing well. Pour over creamed mixture. Chill in refrigerator.

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