Vicki's Blueberry Crunch Crust: 2 cups self rising flour,1stick room temp butter, 1 cup pecan pieces, mix until crumbly and press in bottom of 9x13 pan and bake for 20 min on 350. Filling: 8 oz cream cheese room temp, 16 oz powdered sugar 12 oz Cool whip combine and spread over cooled crust. Top with a can of Blueberry Pie filling and chill for 8 hours and "ENJOY"
This Easy Blueberry Crunch Dump Cake recipe is so simple to make! You dump all the ingredients together, then bake, and you have a delicious dessert perfect for everything from a family celebrations to holidays. Top with whipped cream or vanilla ice cream for an even better treat! Delicious Cake for you #cupcake #dessert