Place blueberry pie filling in 1 1/2-quart shallow casserole. Dot with butter or sprinkle with cinnamon.
ther desserts.
FOR THE BLUEBERRY COBBLER:.
Preheat the oven to
op with thin layer of blueberry pie filling.
Repeat until all
hen ready to prepare the filling, preheat oven to 375 degrees
Place blueberry pie filling in bottom of 8 x 8-inch glass baking pan.
Spread evenly and then place the cherry pie filling on top, smoothing to edges of pan.
Place in 400\u00b0 oven to heat while preparing topping.
In small bowl, combine muffin mix and milk until blended.
Pour pie filling into round baking dish.
Put dollops of muffin mix on top, close together.
Bake at 425\u00b0 for 10 to 15 minutes until brown and bubbly.
Preheat oven to 350\u00b0. Empty pie filling into shallow 2-quart baking dish.
Combine remaining ingredients and stir until blended.
Heat oven to 400 degrees.
Mix pie filling and orange peel in ungreased 2-1/2 cup casserole.
Heat in oven 15 minutes.
Stir baking mix, sugar, orange juice and butter with fork to soft dough.
Drop dough by spoonfuls (2 or 3) onto hot blueberry mixture.
Bake until topping is light brown, 15-20 minutes.
Serve warm, with light cream or ice cream if you like.
Heat oven to 400\u00b0. Melt margarine into an 11 x 7-inch baking pan. Add milk, biscuit mix and sugar. Stir until smooth. Drop spoonfuls of filling over batter. Bake 30 to 35 minutes until deep golden brown.
In 9 x 13-inch baking pan, spread pie filling.
In large bowl, cream butter.
Add dry cake mix to butter; blend well.
Spoon mixture over pie filling.
Bake at 350\u00b0 for 40 minutes or until golden brown.
Put one package of crescent rolls in the bottom of a greased baking dish. Mix cheese, sugar, milk and eggs together and spread on top of rolls. then put pie filling on top of cheese mixture. Put last package of crescent rolls on top of pie filling. Bake at 350\u00b0 for 30 minutes.
Pour margarine in a 9-inch baking pan.
Mix flour and sugar in a bowl.
Slowly add milk and stir.
Pour over melted margarine, but do not stir.
Spoon pie filling over batter and bake at 300\u00b0 for 1 hour.
To serve, top with whipped topping.
Butter a 9 x 13-inch pan, place pineapple in bottom of pan, then layer pie filling.
Spread dry cake mix evenly on top, next layer pecans, then cut sticks of butter into 1/4 pats cover top of pecans.
Finally top with brown sugar.
Bake 1 hour at 350.
In a 2-quart casserole, spray with Pam.
Combine sugar, milk and flour.
Stir until mixed.
In the center of the dish, pour in pie filling.
Do not stir.
Slice margarine and place on top. Bake at 350\u00b0 until brown, approximately 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Combine flour, butter, and white sugar together in a bowl; beat until fluffy. Pat into the bottom of a 9x13-inch baking pan.
Bake in the preheated oven until firm, about 20 minutes. Allow to cool completely, about 30 minutes.
Beat whipped topping, cream cheese, and confectioners' sugar together in a bowl. Spread evenly and smoothly over the crust in the baking pan.
Top cream cheese mixture with blueberry pie filling. Refrigerate 8 hours to overnight.
Layer crock pot with pineapple, then dry cake mix, then pie filling.
Dot with butter and sprinkle with nuts.
Cover and cook on low for 2-3 hours.
Heat oven to 400\u00b0.
Combine pie filling and orange peel in ungreased 1 1/2-quart casserole.
Place in oven for 10 to 15 minutes or until hot and bubbly.
Mix and cook cake mix as directed.
Make 4 layers or make 2 layers and split.
Mix softened cream cheese and blend in Cool Whip and sugars.
Spread mixture between each layer and top with blueberry pie filling, including top of cake.
Real good!
In a mixing bowl, combine first 6 ingredients.
Mix well.
Pour into unbaked pie shell.
Bake in 350\u00b0 oven for 30 minutes or until center is set.
Top hot pie with blueberry pie filling.
Chill for several hours.
When ready to serve top with whipped cream or cool whip.
pread 1 can of the blueberry pie filling over the crust.