Email to Rosemary Leibrook      

Recipe Categories: Rcy66y's HOME PAGEAMISH APPETIZERS ARTSandCRAFTS BBQ BEVERAGES BISCUITS BREAD BREADMACHINE BREAKFAST CAKES CAKESandPIES CANDY CANNINGPRESERVING CASSEROLES CHEESECAKE CHILI COBBLERS COFFEECAKE COOKIES COOKINGMETHODS CROCKPOT CUPCAKES DESSERTS DIABETIC Dip DOGTREATS EGGS ETHNIC FISHandSEAFOOD FRUIT GARDENOUTDOORS GrandDaughtersCookB HEALTHBEAUTY ICINGS INGREDIENTEQIIVALENTS INMUG JAMSandJELLIES JarReceipes LeibrookFamilyRecipes LOW-CARB LOWFAT MARINADES MEATS MUFFINS OutdoorCamping PASTA PASTRIES PetixCardellaFamilyCooks Pickles PIES PIZZA POULTRY Punch QuanityCooking RECIPEFORAHOME RELISH RICE RichmondFamilyRecipes SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing SubstitutionChart SweetRolls VEGETABLES VEGETARIAN

Blueberry Crisp




Source of Recipe


Chenoa


List of Ingredients





1 can blueberry pie filling
1 can (20 oz.) crushed pineapple
1 box yellow cake mix
1 stick butter or margarine
1 cup each coconut, pecans (chopped)


Recipe




Heat oven to 325º F. (165º C).
Spread pie filling in a 9x13" pan.
Pour crushed pineapple (juice and all) over pie filling. Sprinkle cake mix over fruit. Cut 1 stick of butter in small pieces over top. Sprinkle nuts and coconut over all. Bake 1 hour.