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    Blueberry Crunch


    Source of Recipe


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    1 cup self rising flour
    ¼ cup packed brown sugar
    1 stick butter, softened
    ½ cup chopped pecans
    1 pkg. (3 oz.) cream cheese, softened
    1 small carton frozen whipped topping, thawed
    1-¾ cup sugar
    1 tsp. 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, 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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