Blueberry Crunch

2016 Blueberry Cooking Contest 

1st Place - Youth Division

Annalyn Johnson

Crust

Ingredients:
  • 1 cup self-rising flour
  • ½ cup melted butter
  • 1 cup chopped pecans
Directions:

 

Mix flour, pecans, and butter. Bake until golden brown at 325 degrees. Let crust cool.

Filling

Ingredients:
  • 1 – 8 oz. cream cheese (softened)
  • 12 oz. Cool Whip
  • 2 cups of powdered sugar
Directions:

 

Using electric mixer, combine cream cheese, cool whip and powdered sugar. Spread on top of cooled crust.

Topping

Ingredients:
  • 2 cups of fresh blueberries
  • 1 cup sugar
  • 3 Tbsp. of corn starch
Directions:

 

Bring to a boil and continue to cook on medium heat until desired thickness. Spread on cream cheese mixture. (If you wish you can use a can of blueberry pie filling.)

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