Blueberry Crunch


  • 1 cup self-rising flour
  • 1/4 cup packed brown sugar
  • 1 stick butter, softened
  • 1/2 cup chopped pecans
  • 1 package cream cheese, softened (3 oz.
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  • 1 small carton Cool Whip
  • 1 3/4 cups 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 F until firm. Beat cream cheese, Cool Whip, 3/4 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.

By Robin from Washington, IA


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