repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese
olling pin or glass to crush cookies and make crumbs. Place
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.
Blueberry and White Chocolate Whipped Cream:<
nd remove from the heat. Crush the cookies and mix with
f vinegar indicated in the recipe and heat on the stove
Stir baking mix, milk, egg, sugar, baking powder, lemon zest and juice in a bowl until blended; stir in berries.
Melt 1 t butter in a large nonstick skillet.
For each pancake, pour about 1/4 cup batter in pan.
Cook until bottoms are golden; turn over and cook until bottoms are golden.
Repeat with remaining butter and batter.
This recipe makes 10 (4 inch) pancakes.
op with thin layer of blueberry pie filling.
Repeat until
br>Serve with blueberry syrup (see my recipe\"Syrup for Blueberry Pancakes\") and
Crush crackers to make 1 1/2 cups.
In bowl, mix cracker crumbs, 1/4 cup sugar and 1/2 cup melted margarine.
Mix with fork.
Press firmly in a 9-inch pie pan.
Bake 8 to 10 minutes in 350\u00b0 oven.
Cool 45 minutes.
In large bowl, mix powdered sugar, vanilla and cream cheese; fold into the whipping cream (which you have already whipped) until blended.
Pour into the cooled crust and spoon the blueberry pie filling over all.
Chill several hours.
Crush crackers into fine crumbs.
Mix in 1/2 cup sugar and melted butter.
Press into bottom of pie pan.
Cream together cream cheese, 1/2 cup sugar and eggs.
Pour mixture over crust and bake at 350\u00b0 for 15 minutes.
Let cool.
Pour blueberry filling over top and chill.
Serve with Cool Whip.
Crush graham crackers and mix sugar and melted butter.
Pour into casserole dish.
Mix cream cheese, confectioners sugar, & cool whip.
After mixing, pour over top of graham crackers.
Then spread blueberry filling on top.
Put in refrigerator and let set.
Mix Duncan Hines Butter Recipe cake mix, eggs, milk and peanut oil together.
Pour into 3 or 4 layers; cook as directed.
Cool.
Crush crackers and melted butter together.
Press into a 9 x 13-inch pan.
Mix together cream cheese, sugar and vanilla. Prepare Dream Whip as directed on package.
Add to cream cheese mix.
Pour on top of graham crackers.
Put blueberry pie filling on top of cream cheese mixture.
Crush vanilla wafers; set aside.
Mix condensed milk, softened cream cheese, Cool Whip and lemon juice until smooth.
In trifle bowl, put half of wafers; layer cream cheese mixture and layer of blueberry pie filling.
Repeat layers.
Chill in refrigerator until ready to serve.
Extra Cool Whip can be put on top when ready to serve (optional).
In a mixing bowl, add mustard, salt, pepper and garlic. Crush the garlic while mixing the ingredients.
Add balsamic vinegar, maple syrup, blueberry juice and oil. Whisk until it emulsifies. Refrigerate for 30 minutes. For best results, make the previous day.
Crush graham crackers.
Melt butter; add to graham crackers and mix.
Add sugar to butter and graham crackers and mix.
Pack into 9 x 15-inch pan.
Beat 2 eggs; add 1/2 cup sugar and 1 large package cream cheese.
Mix.
Pour over 1st mixture (crust).
Bake at 350\u00b0 for 15 minutes.
When cool, spread with blueberry pie mix, cooked and cooled.
Cut in squares and serve with whipped cream.
Crush graham crackers up fine in a Ziploc bag then put 1/2 in the bottom of 13 x 9 cake pan.
Then whip cream cheese and whip topping in large bowl.
Put half of it in on top of the graham cracker crumbs.
Put blueberry pie filling on top of the cream cheese mixture then put the rest of the cream cheese on top of the pie filling.
Then put the rest of the graham cracker crumbs on top of it.
Put in refrigerator overnight or for a couple of hours.
xtract; stir to coat. Pour blueberry mixture into the prepared pie
Crush crackers and 1/4 cup butter, 1/4 cup sugar and cinnamon. Mix together.
Put in a 9 x 13-inch pan.
Beat eggs and add remaining 1/2 cup of sugar.
Beat in cream cheese and vanilla. Pour mixture over graham cracker mixture.
Bake at 350\u00b0 for 15 minutes or until firm.
Let cool.
Spread with blueberry filling. Top with Cool Whip.
Serve.