Blueberry Cheesecake Pudding Cake - cooking recipe

Ingredients

Crust
1 white cake mix
1/2 cup butter or 1/2 cup margarine, melted
1 egg
Filling
8 ounces cream cheese, softened
1 cup powdered sugar
1 1/2 cups milk
1 (3 1/2 ounce) box cheesecake flavor instant pudding and pie filling
1 (8 ounce) container frozen whipped topping (Cool Whip)
21 ounces blueberry pie filling

Preparation

Preheat oven to 350 degrees. With a spoon, mix cake mix, butter and egg together. Press dough into a lightly greased 9 x 13 pan. Bake 14 - 18 minutes or until light golden brown around edges. With a spoon, remove air pockets by pushing down evenly over entire hot crust. Allow crust to cool completely.
Beat cream cheese and powdered sugar together. Gradually beat in milk and pudding mix until smooth. Allow mixture to thicken in refrigerator 5 minutes. Gently fold whipped topping into mixture with a spatula. spread over cooled crust. Spoon pie filling evenly over top. Chill at least 2 hours before serving. Store in refrigerator.