Blueberry Raspberry Crunch

• 1 (21 ounce) can blueberry pie filling
• 1 (21 ounce) can raspberry pie filling
• 1 (18 ounce) box white cake mix
• 12 cup chopped walnuts
• 12 cup butter or 12 cup margarine, melted

1. In a bowl, mix together the blueberry and raspberry pie filling.
2. Pour into a greased 13x9 inch baking dish.
3. In another bowl, mix together the cake mix, walnuts, and butter until crumbly.
4. Sprinkle mixture over pie filling.
5. Bake at 375 degrees for 25-20 minutes or until filling is bubbly and topping is golden brown.
6. Best served warm; we spoon a little ice cream on top.

blueberry pie filling, raspberry pie filling, white cake, walnuts, butter

Taken from www.food.com/recipe/blueberry-raspberry-crunch-54204 (may not work)