the famous dessert.

so every year at easter, everyone brings a dish.

as you might have heard earlier, kaley and allie's dad, he brought a ham. a ham!

my mom brought a coconut pie. someone else brought bbq chicken in the crock pot.

my cousin shawna, she is alllllways in charge of macaroni and cheese. homemade. and you have to fight to get some on your plate.

you get the idea.

usually i take banana pudding. it's a favorite and people almost lick the dish clean when it's all gone. i make it so much i know the recipe by heart. amazing.

this year, i opted out of the banana pudding. yep. you heard me. opted out.

the problem was, i had gotten hooked on an episode of paula deen's best recipes on saturday. and the friday before that, while in my favorite hair salon, i had been reading the paula deen magazine. before i knew it, i was trying to mayonaise on everything.

so she made a wonderful, simple recipe called "blueberry pineapple crunch," which looked easy and just sounded delicious. the kind of delicious that you only experience when you go into the grocery store hungry. a thing one should never do. right along with watching episodes of paula deen's best recipes when you have yet to have breakfast.

so. it was decided. by a power greater than me. i would forgo bananas and whip up blueberry pineapple crunch for my easter dish.

and everyone moaned and groaned and complained because ewwww blueberries and pineapple are you serious? yes. i was serious.

to make a long story short, and to end the torment of your eyes reading this useless post, the dessert was gone in sixty seconds flat, complete with scraping of the dish. here is the recipe. make and enjoy. and when you say the word "butter," you have to say it just like paula deen would.... buttah.

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Paula Dean's Pineapple Blueberry Crunch (from Paula's Best Recipes on The Food Network)

• 3/4 cup butter, plus more for dish
• 1 (20-ounce) can crushed pineapple in juice
  
• 1 (20-ounce) can blueberry pie filling
• 1 (18.25-ounce) box yellow cake mix
• 1 cup chopped pecans

Preheat oven to 350 degrees F. Butter a 13 by 9-inch casserole dish.

Melt 3/4 cup butter in saucepan over low heat.

Pour the pineapple with juice into the casserole dish and evenly spread blueberry pie filling on top. Cover with dry yellow cake mix and top with pecans. Drizzle with melted butter and bake for 35 to 45 minutes.