Crush graham crackers and mix with melted butter. Spread half in a 9 x 13-inch pan. Chill. Combine water, cornstarch, sugar and blueberries. Cook and stir over medium heat until thickened. Cool. Mash the cream cheese until soft. Beat in sugar and vanilla. Gradually add whipped topping. Drop by spoonfuls over crumbs. Spread carefully. Cover with blueberry filling. Spread remaining crumbs. Chill overnight.
venly with Cream Cheese Frosting. Garnish, if desired.
Cream Cheese Frosting Recipe ~.
1
Grease 9x13 or 9x15 cake pan with butter.
Spread 1 package of rolls in pan pressing seams together and cover bottom of pan. Mix cream cheese, 1 cup sugar, 1 egg yolk and vanilla.
Spread over rolls.
Put second can of rolls on top.
Beat egg white slightly and spread on top of rolls.
Mix 1/2 c. sugar, nuts and cinnamon and sprinkle on top. Bake for 30-35 minutes at 325\u00b0.
rosting over completely cooled bars.
Orange Cream Cheese Frosting:
In a
Combine crust ingredients. Spread in 9X13\" pan and bake at 375 for 10 minutes.
Toss together ingredients for rhubarb layer and pour over crust. Bake for 15 minutes.
Mix together cream cheese and sugar. Beat eggs in one at a time, pour mixture over rhubarb and bake 25 minutes at 375.
Mix glaze ingredients and spread over bars as soon as they come out of the oven.
o set crust.
Prepare Cream Cheese Filling: In bowl of electric
pread 1 can of the blueberry pie filling over the crust
Beat heavy cream in a bowl with an electric mixer or whisk until stiff peaks form.
Beat cream cheese, confectioners' sugar, lemon juice, and vanilla extract in another bowl until smooth. Fold whipped cream into cream cheese mixture until evenly blended.
Line pie crust with banana slices and spread cream cheese mixture over bananas. Spread blueberry pie filling over cream cheese mixture. Refrigerate at least 2 hours before serving.
Mix powdered sugar, cream cheese and vanilla until well blended.
Whip whipping
cream
and
fold
into
cream
cheese mixture.
Turn into
pie shell.
Refrigerate at least 3 hours. Mix blueberry pie
mix\twith
lemon
juice and spread over the top. Add whipped cream, if desired.
inutes. Allow blueberry sauce to cool completely.
Beat cream cheese until fluffy
repare the graham cracker shells cream the butter and sugars together
Mix first 4 ingredients together and spread into a large foil cookie sheet. Set aside. In a bowl, mix confectioners sugar, eggs and cream cheese. Mix with a mixer and spread on top of cookie sheet mixture. Bake at 350\u00b0 for 30 minutes or until light brown. Cool completely before cutting.
Cream cheese is close to the top of Harvest Church's favorite goodies, but the Number 1 position goes to chocolate.
So let's have the best of both worlds.
Holly's recipe calls for 1 box yellow cake mix.
Change this to a chocolate cake mix and we're set.
eeded.
To Make The Cream Cheese Filling: In the bowl of
Dissolve Jell-O in boiling water.
Add pineapple and blueberry pie filling.
Mix and let chill until set.
Mix together cream cheese, sour cream, vanilla and sugar.
Spread over gelatin mixture.
Sprinkle with chopped nuts.
Allow blueberry mixture to cool.
Beat confectioners' sugar and cream cheese in
ogether in a bowl. Beat cream cheese and 1/2 cup sugar
Bake pie shell according to package.
In bowl, mix cream cheese and sugar until creamy.
Fold in Cool Whip.
Pour into pie shell.
Top with blueberry pie filling.
Chill and serve.
Cream softened cream cheese, sugar and vanilla; whip cream. Fold into cheese mixture; mix lemon juice in blueberry pie filling.
Mix 1/2 cream cheese mixture into blueberries; put in pastry shell.
Spread remaining cream on top.
Chill.
Blend cream cheese, sugar and vanilla well.
Whip cream.
Fold cream into cheese mixture and pour into pie shell.
Spread blueberry filling over top and chill.