Let cream cheese soften; whip until fluffy.
Gradually add condensed milk while continuing to beat until well blended.
Add lemon juice and vanilla; blend well.
Pour into prepared crust. Chill an hour or two before covering top of pie filling with Blueberry Sauce.
Preheat oven 400 degrees.
Pie Crust: Sift flour, salt, sugar into 9-inch pie pan.
Combine oil and milk in a cup.
Pour onto flour mixture; mix and form pie crust.
Poke crust with fork (holes).
Bake 12 to 15 minutes.
Pie Filling: Stir cream cheese to soften.
Add powdered sugar and vanilla; beat until smooth.
Fold whipped cream into cream cheese mixture.
Spoon filling into baked pastry shell.
Top with blueberry pie filling or blueberries.
Chill to set--enjoy.
Stir cream cheese to soften.
Add confectioners sugar and vanilla; beat until smooth.
Whip the whipping cream and fold into the cream cheese mixture.
Spoon filling into pastry shell.
Top with blueberry pie filling.
Chill until set.
Preheat oven to 325\u00b0F. Combine cream cheese, sugar and eggs in a small bowl. Beat until fluffy.
Place crust on baking sheet. Pour mixture into crust. Bake 25 to 30 minutes. Remove from oven.
Cool. Spread blueberry filling on top. Garnish with whipped topping. Chill 3 hours.
Beat together cream cheese, sugar and vanilla until smooth. Fold in whipped cream.
Pour into pastry shell.
Spoon pie filling carefully over cheese layer.
Chill until set.
Heat oven to 350\u00b0.
Have crust ready.
Beat cream cheese slightly.
Add eggs, sugar, vanilla and lemon peel; beat until light and fluffy.
Pour into crust.
Bake until firm, about 25 minutes.
Spread Cheesecake Topping carefully over pie; cool. Refrigerate at least 8 hours.
Makes 8 servings.
br>Pour half of the cheesecake mixture in chilled crust, scattered
Place rack in lowest position in oven; preheat oven to 425\u00b0. Combine pie filling with 1/2 teaspoon lemon rind.
Pour into pastry shell.
Bake 15 minutes.
In large mixer bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk, then eggs, ReaLemon juice, vanilla and remaining 1/2 teaspoon lemon rind.
Spoon over blueberries.
Reduce oven temperature to 350\u00b0. Bake 25 minutes or until set.
prepare Pastry for Deep-Dish Pie. On a lightly floured surface
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
Unroll the (room temperature) refrigerated pie crust and place it on
Make cake by directions on box.
Make 2 layers.
Mix cream cheese, sugars, and Cool Whip together.
Spread on cake layers. Top with pie filling.
Spread filling on sides and top of cake. Top with pie filling.
se any Belgium waffle batter recipe, feel free to use your
nd chill overnight.
Transfer cheesecake to a serving platter. Spread
Mix first 3 ingredients together and press firmly in a 9 x 13-inch baking dish.
Mix next 3 ingredients with electric beater until creamy and pour over crust.
Bake 15 minutes at 350\u00b0. Refrigerate overnight.
Pour 1 can blueberry pie filling over cheesecake and cover with Cool Whip.
Keep refrigerated.
Mix crushed vanilla wafers, nuts and butter in 9 x 13-inch greased pan. Pack into pan. In a bowl, beat eggs. Add cream cheese, sugar and vanilla and beat until smooth. Pour over crust. Bake at 325\u00b0 for 15-20 minutes. Let cool. Spread 1 can blueberry pie filling over. Whip cream with sugar and vanilla. Top over cheesecake. Refrigerate 24 hours.
he cheesecake ice cream mixture. Spread 1/3 of the blueberry pie filling
Combine crumbs, 1/2 cup sugar and butter; blend well.
Pack firmly into bottom of a 13 x 9-inch pan.
Beat cream cheese until smooth.
Add eggs, vanilla and remaining sugar; beat until fluffy. Spread over crumb mixture.
Bake at 375\u00b0 for 20 minutes or until done.
Remove from heat; let cool.
Combine blueberry pie filling, lemon rind and lemon juice in a saucepan.
Place over low heat; bring to boiling point, stirring constantly.
Cool.
Spread over cheesecake; chill.
spread over cooled crust. Spoon pie filling evenly over top. Chill