mall microwave-safe bowl combine dessert topping and chocolate pieces.
Line the bottom of a 9 x 13-inch pan with graham crackers. Prepare pudding with the 3 cups of milk.
Fold in Cool Whip.
Pour mixture over graham crackers and top with another layer of graham crackers.
Pour a layer of pie filling on next, to complete the dessert.
Refrigerate overnight.
Keeps well.
ream; stir in blueberries. Spread blueberry cream evenly over crust; sprinkle
br>Take 1 can of blueberry pie filling and 1 tablespoon
Preheat the oven to 350 degrees F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside. To make the topping, combine the flour, wheat germ, and brown sugar in a bowl. Add the oil and stir until the dry ingredients are well coated with the oil. Set aside.
Meanwhile, whisk together the flour, wheat germ, baking powder, baking soda, cinnamon and salt in a large bowl. Combine the eggs, applesauce, brown sugar, oil, and vanilla in a separate bowl and whisk until well blended.
Pour the liquid ingredients over the dry ...
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.
Line bottom of 13 x 9-inch dish or pan with graham crackers. Mix pudding according to directions on box and spread over crackers.
Spread Cool Whip over that and put in refrigerator until pudding sets.
Top with blueberry pie filling.
Melt butter.
Mix with flour and nuts.
Pat into 13 x 9-inch baking dish.
Bake at 350\u00b0 for 30 minutes.
Cool.
Blend Cool Whip, sugar and cream cheese.
Spread over crust.
Top with blueberry filling.
Chill until serving.
Mix together cream cheese, powdered sugar and Cool Whip. Spread over the baked crust.
Top with blueberry pie filling.
Combine melted butter with pecan sandies and press into 9 x 13-inch baking dish.
Bake 15 minutes at 350\u00b0.
Let cool.
Mix together cream cheese, Cool Whip and sugar.
Spread over the crust.
Top with blueberry pie filling.
Refrigerate.
Crumble angel food cake in medium pieces and place in bottom of 9 x 12-inch dish.
Blend cream cheese, sugar, evaporated milk with mixer until creamy.
Add pecans and stir into mixture.
Pour mixture over angel food cake pieces.
Spread blueberry pie filling over mixture.
Top with Cool Whip.
Refrigerate before serving.
Mix the sugar, Pet milk and cream cheese together with electric mixer.
Add only enough Pet milk to mix together.
Layer pan with cut up cake.
Pour mixture on top; layer with bananas. Sprinkle nuts.
Add layer of blueberry filling.
Top with Cool Whip.
Chill at least 2 hours (better if chilled overnight).
Dissolve jello in boiling water.
Drain pineapple and stir into jello.
Add blueberry pie filling.
Congeal and serve.
For the crust, mix the graham cracker crumbs, sugar, cinnamon and melted butter together with a fork until well blended and crumbly. Press mixture into a 9x13 baking pan.
For the filling, cream together the cream cheese, sugar and vanilla. Add eggs and beat well.
Bake at 350 degrees Fahrenheit for 25 minutes. Do not overbake. Mixture will set up as it cools.
When cool, completely cover with blueberry pie filling.
Chill overnight.
Slice the angel food cake into medium slices and place into a large serving bowl.
Mix instant pudding according to directions.
Pour the pudding over the angel food cake.
Next, pour the blueberry pie filling over the pudding and angel food cake.
Last place cool whip over the blueberry.
Refrigerate several hours before serving.
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.
Combine flour, margarine and pecans; press into oblong pan. Bake 12 minutes at 400\u00b0; cool.
Mix softened cheese and sugar; fold in Cool Whip.
Spread over cool crust.
Slice bananas on top and spread blueberry pie filling over.
Can make ahead 1 day.
Mix the first 3 ingredients thoroughly.
Bake for 25 to 30 minutes at 325\u00b0.
Blend the cream cheese, sugar, Cool Whip and vanilla well; spread over.
Slice the bananas and place over Cool Whip mixture.
Spoon blueberry pie filling over bananas.
Whip the cream cheese until fluffy; beat in sugar and milk. Fold Cool Whip into mixture and spread over cooled crust.
Spread blueberry pie filling over top of this mixture.
Refrigerate.
Work together margarine and crumbs into deep square dish and pack down.
In small mixing bowl, cream cheese and sugar until fluffy.
Put on top of wafer layer; spread can of blueberry pie filling on.
Top with Cool Whip; chill.