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.
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.
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.
Whip softened cream cheese with sugar.
Combine cream cheese with Cool Whip.
Slice bananas over baked pie shells.
Spread mixture over bananas.
Top with blueberry filling and refrigerate.
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.
Cream
sugar and cream cheese.\tWhip whipping cream and fold in\twith cream cheese mixture.
Layer bottom of pie crust with bananas, then divide and add the whipped cream mixture on top of bananas.
Next top off pies with the blueberry filling and chill. A
dash of vanilla extract could be added to cream cheese mixture.
Mix Dream Whip according to directions on box in deep bowl. In separate bowl, mix cream cheese and powdered sugar.
Then combine with Dream Whip.
Refrigerate while pie shells cook and cool.
Pack bottoms of pie shells with coarsely chopped pecans. Bake shells at low setting so pecans won't burn.
Pour cream cheese mixture into shell after they have cooled.
Top with blueberry pie filling.
Refrigerate several hours before serving.
Let cream cheese stand at room temperature until softened. In medium bowl, beat cream cheese until light and fluffy.
Slowly add condensed milk.
Stir in lemon juice and vanilla until well mixed.
Thoroughly blend the cream cheese, sugar and vanilla.
Whip cream.
Fold into cheese mixture.
Pour into cooled pie shell. Chill.
Top with blueberry pie filling.
Chill for several hours before serving.
mall mixing bowl, beat soft cream cheese, confectioner's sugar and vanilla
Mix first 3 ingredients.
Spread cream cheese mixture on crust and bake 15 minutes at 350\u00b0.
Cool (large loaf pan).
Spread blueberry pie filling on cooled cheese mixture.
Cover with Cool Whip or whipped cream.
inutes. Allow blueberry sauce to cool completely.
Beat cream cheese until fluffy
Mix cream cheese and sugar until creamy. Mix Dream Whip according to box directions. Add Dream Whip mixture to cream cheese mixture, mix well. Pour mixture into pie crust, cover with pie filling. Chill 5 hours or overnight.
Beat cream cheese until well softened.
Add Splenda, vanilla and lemon juice.
Fold in the Cool Whip and the Blueberry Pie Filling.
Pour mixture into prepare crust and spread evenly. Note: This makes a lot so if you can find a big graham cracker crust, that will work out well!
Refrigerate until ready to serve.
Mix the cream cheese until smooth.
Add powdered sugar and vanilla flavoring; mix until smooth.
Fold in Cool Whip by hand. Divide into 2 crusts.
Cover and refrigerate overnight or all day. Top with blueberry pie filling.
Serves 16.
Press chopped pecans into the pie crust before baking.
Let the crust cool completely.
Prepare the Dream Whip as directed on package only use no flavoring.
Beat to peaks.
Add cream cheese (let the cream cheese reach room temperature).
Add the confectioners sugar and beat until creamy.
Put this mixture in the cooled pie crust.
Put 1/2 can blueberries on each pie.
Use a teaspoon to put small amounts all over the mixture, then spread. Keep chilled.
Prepare cream cheese according to directions on box.
Top with blueberry pie filling.
Refrigerate at least 20 minutes before serving.
Prepare pie shell.
Remove the cream cheese from the refrigerator and let stand in a bowl about 1/2 to 1 hour or until soft.
Add powdered sugar and vanilla.
Cream or beat with a mixer until fluffy and light.
In a separate bowl, pour out the whipping cream and beat until it looks like regular whipping cream.
Mix into cream cheese mixture.
o directions on package, add cream cheese and beat together until well