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
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
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.
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.
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.
Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a muffin pan.
Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition.
Place a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers.
Bake for 20 minutes. Allow tarts to cool completely. Serve with blueberry filling on top, or pie filling of your choice.
ixer, beat whipped topping and cream cheese about 3 minutes.
Add
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.
3-inch pan.
Mash cream cheese until soft.
Gradually beat
-inch pan.
Mash cream cheese until soft.
Gradually beat
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.
br>In small bowl, beat cream cheese filling ingredients until smooth; set
Preheat oven to 350\u00b0.
Butter baking dish.
Mix crumbs, powdered sugar and butter in medium bowl.
Press into bottom of baking dish.
Mix sugar, cream cheese and eggs in medium bowl until smooth.
Spread over crust.
Bake for 20 minutes at 350\u00b0. Let cool.
Stir lemon juice into pie filling and spread over cheese mixture.
Cover and refrigerate.