1 C. All-purpose Flour
1 C. Sugar
1 Can Blueberry Pie Filling
1 Sticks Butter
8 Oz Cream Cheese
1 C. Pecans, chopped
8 Oz Cool Whip
Ok, folks, this is a good one. It's quick, it's easy, and it's sooooooo good.
Now, Marsha insists that the credit for this recipe goes to a friend (either coworker or fellow church member, I don't remember) by the name of Fran. I'm quite sure this lady, Fran, if she's really out there, is a very nice lady. But, I've never seen her... I've never met her... I think she may be one of Marsha's "special, imaginary" friends. Having said that, I'm putting this generations old, secret Rogers' recipe on the web.
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Ingredients 1 C. All-purpose Flour 1 C. Sugar 1 Can Blueberry Pie Filling 1 Sticks Butter 8 Oz Cream Cheese 1 C. Pecans, chopped 8 Oz Cool Whip |
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Instructions:
Melt butter and mix with the pecans and flour. (If you crush the pecans,
the crust will be thin.) Press into a 9x13 inch pan, spreading up the
sides a bit. Bake at 350 degrees for 15 minutes. Cool.
Combine the sugar, cream cheese and cool whip, and beat until smooth. Spread the mixture on the crust. Spread the pie filling on top and let it set in the refrigerator overnight before serving.
A personal note from Marsha:
If I am not preparing this recipe for a group, I prepare it in two dishes and
give one away. Otherwise we might be tempted to eat it all :)