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Blueberry Crunch

Blueberry Crunch

3 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
Crust
2 sticks margarine
2 cups self rising flour
1 1/2 cups chopped pecans
Filling
8 oz Philadelphia Cream Cheese, softened
12 oz Cool Whip
1 box confectioner’s sugar, sifted
1 large can blueberry pie filling for topping
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Let's Make It
1
Mix 1st three ingredients for crust. Spread in 13x9 pan. Bake 15-20 minutes at 350°F. Cool.
2
Mix 1st three filling ingredients. To do this, be sure to let the cream cheese soften. Cream together with Cool Whip. Slowly add in the sifted sugar. Mix together until smooth. Once the mixture is smooth, spread it over the crust. Pour blueberry topping onto cream cheese/Cool Whip mixture.
3
Refrigerate 2-3 hours before serving.
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