Mix flour, oleo and pecans.
Press into greased oblong baking dish along bottom and up sides.
Bake until golden brown at 350 degrees.
Set aside to cool.
Cream together sugar, cream cheese and cool whip.
Spread over cooled crust.
Spread blueberry pie filling over cream cheese mixture.
Chill until ready to serve.
xtra for other recipes!).
Sprinkle top of blueberry popover with 2
br>Carefully spread half the blueberry filling in a ring pattern
ike it this way.
Blueberry Sauce.
Heat port, half
ver a bowl to catch blueberry liquid. Discard remaining blueberries.
Preheat oven to 375\u00b0. In shallow 8 x 8-inch baking dish, arrange blueberries; set aside.
In medium bowl, combine flour, brown sugar, oats and cinnamon. Stir in Hellmann's(R) or Best Foods(R) Real Mayonnaise. Using fingers, gently squeeze dough to form crumbs. Evenly sprinkle crumbs over blueberries.
Bake 30 minutes or until topping is golden.
To make the whipped blueberry butter: Chop the blueberries up
Bake graham cracker crusts at 350\u00b0 for 10 to 15 minutes. Place softened cream cheese, powdered sugar, Cool Whip and vanilla in a mixing bowl and mix together with beater.
Pour mixture together into the cooled baked pie crust.
Add blueberry mix on top and spread evenly.
Chill.
Tastes best if chilled overnight.
Dissolve Jell-O with water.
Add blueberry pie filling.
Add crushed pineapple with juice.
Stir; let it get firm (best made day ahead).
Before serving, mix sour cream, soft cream cheese, sugar and vanilla.
Spread on top.
Sprinkle chopped walnuts over all (if desired).
Blend the blueberries and lemon juice in your blender.
Then fold the sugar and lemon zest into the blueberry/lemon juice mixture.
Pour into a saucepan and heat on medium (stirring constantly) until it comes to a boil.
Serve with my Simple & Yummy Blueberry Scones (Recipe #59337) or use it on whatever else you think it will taste good with!
ENJOY!
ntil reduced by half. Add blueberry juice., salt and pepper and
ervings.
Farm Journal's Best Ever Recipes.
Dissolve jello with water, then add pineapple and blueberry pie filling.
Stir until all dissolved thoroughly.
Chill until firm.
Is best to make this part the night before and put the topping on the next day.
In a 9 x 13-inch casserole dish, layer ingredients as follows: whole graham crackers, Cool Whip, blueberry filling and Cool Whip.
Sprinkle graham crumbs on top for garnish.
Chill overnight for best results.
In a mixing bowl, add mustard, salt, pepper and garlic. Crush the garlic while mixing the ingredients.
Add balsamic vinegar, maple syrup, blueberry juice and oil. Whisk until it emulsifies. Refrigerate for 30 minutes. For best results, make the previous day.
Dissolve gelatin in 1 cup boiling water.
Add pie filling and pineapple.
Refrigerate to jell.
Combine cream cheese with sour cream until smooth.
Add sugar.
When gelatin is jelled, spread cream cheese mixture on top.
Best if placed in long, shallow dish.
Refrigerate until ready to serve.
he dish easier.).
Pour blueberry and butter mixture into your
Line a 9-inch square pan with whole graham crackers, breaking crackers if necessary.
Prepare pudding as directed on package. Let stand 5 minutes, then blend in whipped topping.
Spread 1/2 mixture over crackers.
Add another layer of crackers; top with remaining pudding mixture and remaining crackers.
Spread pie filling over top layer of crackers.
Chill 3 hours.
(Best if done a day ahead.)
Blend softened cream cheese, sugar and vanilla together until light and fluffy.
Beat heavy cream (best in chilled bowl and beaters) until whipped.
Fold in whipped cream.
Spoon mixture into cooked pie shell.
Put in refrigerator to chill for at least 1 hour.
Mix together cracker crumbs, powdered sugar and melted butter and pat into 9 x 13-inch pan, well buttered.
Blend eggs with sugar and cream cheese.
(Do with mixer for best results.)
Spread over crumb mixture.
Bake at 350\u00b0 for 20 minutes.
Cool slightly.
Pour on pie mix.
Any kind of pie mix may be used.
Top with Cool Whip. Keep in refrigerator until serving time.
Cut in squares.
(Will keep several days if covered in refrigerator.)