Blueberry Crunch

I made this dessert for our Easter Sunday Supper time last night. The folks loved it and it was very easy to make. I am including in this recipe a brief history of the homemaker's organization cookbook where this recipe was found.

Blueberry Crunch
from Pamela Williams, Ninnekah (Oklahoma) Home Demonstration Club. This club was organized in 1929 by Home Demonstration Agent Nettie Coryell. The members initially met in homes until later when Mrs. A.L. Wright gave the club 2 acres for a club house. Members went early and stayed all day canning vegetables and meats, quilting, cording wool, making hominy, etc.

Their main project over the decades has been to raise funds for maintenance of the local cemetary. The group also sponsors two scholarships, a Thanksgiving Dinner, and a community Rabies Clinic. They serve food and sponsor awards for the 4H Achievement banqet, the local FFA/4H livestock show and donate and serve the new Ninnekah Senior Citizens Center. This group has won the Gold Award for outstanding Community participation every year since its inception and they received the 50-year Certificate of Merit at the 1999 state meeting.

The proceeds from their award winning cookbook, where this recipe originates, helped enable them to donate $100,000 to the Fairgrounds restoration.


Cake Ingredients:
2 sticks of butter
2 cups of flour
1 cup of chopped pecans
Optional: 2 egg whites (or Egg Beaters)

Instructions:
Melt butter in sauce pan. Mix in flour and nuts. Spead in a 9x13" pan. Bake at 350 degrees for approximately 15 minutes until brown. Let cool.

[Optional: Spead egg whites onto mixture (use a basting brush) to help keep the crust together after it cooks.]

Filling ingredients:
1 - 8oz package of cream cheese
1 large carton of Cool Whip
1 box of powdered (confectioners) sugar
2 cans of blueberry pie filling

Instructions:
Thoroughly mix cream cheese, Cool Whip, and sugar. Spread on cooled crust. Top with pie filling. Will serve 10 to 14 guests.