Blueberry Crunch
Ingredients:
1 cup self rising flour
¼ cup packed brown sugar
1 stick butter, softened
½ cup chopped pecans
1 package (3 ounce) cream cheese, softened
1 small carton frozen whipped topping, thawed
1-¾ cup sugar
1 teaspoon vanilla
2 cans blueberry pie filling
Directions:
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, ¾ 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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