Tasty Tuesday

This is another one of those family recipes that

seems to show up every Thanksgiving and Christmas

around the Crenshaw and Griffis homes.

My mama got the recipe years ago from my daddy's niece, I think.

She can correct me if I'm wrong.

It's always been a favorite of a lot of people.

Blueberry Roll in not really a "roll" at all!

It's just fixed in a 10x13 pan, there is no

rolling of any kind unless you roll your eyes or something else :)

I'm surprised that I have never

posted it on this blog or my private recipe blog.

So for prosperity and for the record, here's the recipe.

Blueberry Roll

Crust:

1 1/2 cups self~rising flour

1 1/2 sticks butter

1/2 cup brown sugar

1 cup chopped pecans

Filling:

20oz. can of blueberry pie filling

Topping:

1 8oz. pkg. cream cheese

1/2 cup milk

3/4 sugar

1 med. cool whip

Directions: Mix all crust ingredients together and press into a greased 10x13 pan. Bake at 325* for 25 minutes.

Let cool completely.

Spread on can Blueberry Pie filling over the cooled crust. (If you don't like blueberries you can use blackberries, raspberries, or strawberries or any other pie filling of your choice)

Topping: Cream together the room temperature cream cheese and sugar. Add milk and mix and then fold in the cool whip. Pour topping over the pie filling and cover and refrigerate until cold and firm.