ut excess flour.
Praline Crunch: In small bowl, stir together
*One stick for the bottom of casserole dish at the beginning of recipe and 1 1/2 sticks, melted for topping.
repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese
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.
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.
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 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.
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.
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 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.
erve with a side of blueberry syrup. (RECIPE: One pint blueberries in
Preheat oven to 325\u00b0. In a bowl, combine blueberries, Eagle Brand and peel. In a large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; add blueberry mixture. Spread in greased 9-inch square baking pan. In a small bowl, combine remaining 1/2 cup biscuit mix and sugar; cut in remaining 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler. Bake 1 hour and 10 minutes or until golden. Serve warm with vanilla ice cream and blueberry sauce. Refrigerate leftovers.
: Combine crunch layer ingredients. Press 1/2
Blueberry and White Chocolate Whipped Cream:<
Preheat oven to 350 degrees Fahrenheit.
Pour pineapple with juice into a 9 x 13\" pan.
Spread evenly over the bottom.
Spoon pie filling on top evenly.
Sprinkle dry cake mix and level with a fork.
Sprinkle pecans over the cake mix.
Drizzle with melted butter
Bake 38 to 45 minutes until browned and bubbly.
You can use fresh blueberries in place of the filling. Add 1/2 cup sugar and juice of one lemon. Let stand 20 minutes.
You may also substitute strawberries, blackberries, cherries, peaches or raspberries.