Prep 10 mins
Cook 15 mins
Wonderful dessert everyone loves and very easy to make. Not sure where this recipe came from.
Make and share this Blueberry Crunch recipe from Food.com.
- 2 cups self-rising flour
- 1 cup margarine
- 1 cup chopped pecans
- 8 ounces cream cheese
- 1 lb confectioners' sugar
- 12 ounces Cool Whip
- 1 (21 ounce) can blueberry pie filling
- Melt margarine and mix in self-rising flour and pecans, mix well and press into bottom of long dish. Bake at 350 until lighty brown. Mix cream cheese, confectioner's sugar and cool whip and pour over cooled crust. Top with blueberry pie filling. Refrigerate.
I made this for Thanksgiving dinner and it was a big hit. It is a bit messy to serve, but who cares--the flavors and textures are wonderful. Baked for 12 minutes, then threw on the broiler to get a golden brown top to the crust. Had to modify the topping by adding a second can of pie filling--one just doesn't cover a 13x9 inch baking pan. I made half blueberry and the other with cherry pie filling. I think the cherry went first, but it was enjoyed by all.
This has been a favorite of my family for years, although I'm not sure where it came from either! I've looked everywhere for the recipe as my mom lost hers and relies on memory to make. Delicious!