Butter a 9x13-inch baking dish. Put pineapple, blueberries in pan; sprinkle with 3/4 cup sugar. Pour dry cake mix over blueberry mixture then drizzle melted butter over the dry mix. Sprinkle with 1/4 cup sugar and chopped pecans. Do not stir. Bake at 350\u00b0 about 45 minutes.
ut excess flour.
Praline Crunch: In small bowl, stir together
ream; stir in blueberries. Spread blueberry cream evenly over crust; sprinkle
Grease 9 x 13-inch pan.
Spread pineapple; spread blueberries. Next, sprinkle with 3/4 cup sugar.
Next, sprinkle with cake mix. Pour 1/2 cup melted butter over cake mix.
Add pecans; sprinkle with 1/4 cup sugar.
Pour remainder of butter on top.
Bake at 350\u00b0 for 35 to 45 minutes.
Cut through layers of Blueberry Crunch with knife after it has baked 25 minutes.
Preheat oven to 350\u00b0.
Grease a 9 x 13-inch pan.
Mix dry ingredients; cut in butter.
Add egg and mix to make crumbs. Place half the crumb mixture in pan.
Pour over it, distributing evenly, the blueberry filling. Top with remaining crumbs. Bake at 350\u00b0 for 30 minutes.
Delicious served warm with ice cream.
Cut butter into dry cake mix until crumbly.
Reserve 1/3 cup of mixture.
Press remainder into an 8 x 8 x 2-inch baking dish, building up about 1/2-inch around sides.
Spoon in blueberry filling over crumb mixture.
Combine remaining mixture and pecans; sprinkle over fruit.
Bake at 350\u00b0 for 45 minutes.
Serves 6 to 8.
Pour the pie filling into a 9 x 13-inch glass pan.
Stir in the lemon juice; mix well.
Mix the cake mix with melted butter.
(Use more or less butter to make mixture easy to handle like dough, but not sticky.)
Use hands, if necessary; make patties and lay on top of blueberry mixture.
Make mixture of pecans and walnuts, chopped (use as much as desired).
Cover top of cake mixture with nuts and push them gently into cake mixture.
Bake at 350\u00b0 for 45 minutes to 1 hour.
Melt oleo in bottom of a 9 x 13-inch Pyrex. Add flour and pecans.
Mix well and spread over bottom of dish. Bake at 275\u00b0 for 1 hour. Cool.
Beat together cream cheese and sugar.
Prepare Dream Whip by package directions and fold into cream cheese mixture.
Spread over crust.
Top with sliced bananas and cover with blueberry filling. Cover and chill in refrigerator. Cut in squares. Serves 8 or 10.
Cream oleo; add brown sugar, nuts and flour.
Spread into a 13 x 9 x 2-inch pan.
Bake at 350\u00b0 for 20 minutes.
Mix cream cheese and 2 cups powdered sugar.
Spread over cool crust.
Mix blueberry filling, 1 cup powdered sugar, cornstarch and lemon juice.
Spread over cream cheese mix.
Next spread Cool Whip over top and refrigerate until serving time.
Mix
nuts
and\tflour.\tPour melted margarine over nuts and flour.
Mix
well.\tSpread\ton
bottom
of 9 x 12 x 2-inch pan. Use
fork or fingertips.
Cook in 325\u00b0 oven for 12 to 15 minutes or\tuntil
light
brown.
Let
cool.
Cream sugar and cream cheese.
Fold
in
Cool
Whip.
Spread on cooled crust. Spread blueberry
pie
filling over the cream cheese mixture. Refrigerate for 6 hours before serving.
Spread blueberry pie filling in 9 x 9-inch pan.
Sprinkle lemon juice over pie filling.
Combine butter, nuts and cake mix. Mixture will be crumbly.
Sprinkle this mix over top.
Bake 45 to 50 minutes at 350\u00b0 (or until brown).
Serve warm with whipped cream or ice cream.
Mix flour, margarine and chopped nuts (will be possibly crumbly).
Can be mixed with large mixer.
Press into 13 x 9-inch pan evenly.
Bake at 350\u00b0 until lightly browned; cool.
Cream the cheese and Cool Whip (which need to be at room temperature) with the powdered sugar.
Pour onto cooled crust.
Spread out evenly. Pour onto top of that the canned blueberry pie filling; spread carefully.
Refrigerate and serve.
Refrigerate any leftover.
Mix margarine (melted), nuts and flour together.
Press evenly into a baking dish.
Bake at 350\u00b0 until browned.
Let cool, then mix cream cheese, powdered sugar and Cool Whip.
Spread over crust evenly.
Top with blueberry pie filling.
Mix first 3 ingredients and press into bottom of 9 x 13-inch pan.
Bake at 400\u00b0 for 20 minutes.
Cream together cream cheese and sugar.
Fold in Cool Whip.
Spread over crust.
Top with blueberry pie filling.
Mix flour, margarine and pecans and bake 15 minutes at 350\u00b0. Cool and add confectioners sugar mixed with softened cream cheese. Spread this over crust.
Top with blueberry pie filling.
Finish with Cool Whip.
Top with chopped nuts and cherries if you like.
Melt margarine and mix in self-rising flour and pecans, mix well and press into bottom of long dish. Bake at 350 until lighty brown. Mix cream cheese, confectioner's sugar and cool whip and pour over cooled crust. Top with blueberry pie filling. Refrigerate.
Combine graham crackers, sugar and butter; put in bottom of a 12 x 8-inch glass pan.
Combine in a separate bowl the eggs, cream cheese and 1/2 cup sugar.
Spread over graham cracker crust.
Bake at 350\u00b0 for 15 minutes, or until custard is solid.
Cool.
Pour blueberry topping over custard.
Spread whipped cream over blueberry filling.
Sprinkle graham cracker crumbs on the top (if desired).
Chill.
Spray 9 x 13-inch cake pan. Pour in blueberry pie filling and pineapple with the juice. Pour the cake mix on top of fruit (dry mix). Melt margarine and pour butter on top of dry cake mix. Bake at 350\u00b0 for 1 hour or until golden brown.
Cream together cheese and powdered sugar.
Cut angel food cake in half through middle.
Spread 1/2 cake with layer of cheese and sugar mixture, then blueberry filling.
Place other 1/2 cake on top and layer with remaining mixture and filling.
mall microwave-safe bowl combine dessert topping and chocolate pieces.