hortcakes split and filled with Blueberry Filling and Blueberry Sauce (see Steps 3
Make Filling: Put 1 cup of blueberries,
mall bowl, beat cream cheese filling ingredients until smooth; set aside
f each ramekin, poking down blueberry filling into the batter. Place ramekins
Beat together cream cheese and sugar.
Spread into pie crust. Layer sliced bananas over cream cheese filling.
Spread Cool Whip over bananas.
Top with blueberry filling.
Chill at least 2 hours 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).
Beat well the margarine, sugar, eggs, vanilla and lemon, then add the flour and baking powder and mix until smooth.
Pour into greased baking sheet (15 x 11-inch).
Mark off 20 to 24 imaginary squares and drop blueberry filling (drained if juicy) by teaspoon onto each square.
Bake at 350\u00b0 for 30 minutes.
As soon as removed from oven, sprinkle with powdered sugar (use a strainer for sprinkling).
Cut into squares when cool.
Makes 20 to 24 squares.
00b0F.
To make Peach-Blueberry Filling:
Using a large bowl
0x6 inch rectangle.
Spread filling evenly on each rectangle.
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.
Blend the cream cheese, eggs, sugar and vanilla until smooth. Line small foil cups with vanilla wafers (flat side up).
Fill 1/2 full with cheese mixture.
Bake at 350\u00b0 for 15 to 20 minutes. Cool.
Spoon on prepared blueberry filling.
Preheat oven to 350\u00b0. Beat egg yolks in a medium bowl. Stir in sweetened condensed milk, ReaLemon brand juice and rind. Pour into prepared crust. Bake 8 to 10 minutes. Cool. Chill. Top with blueberry filling. Garnish with whipped topping. Refrigerate leftovers.
Mix vanilla pudding according to directions.
Blend in Cool Whip.
Mix well until mixture thickens.
Using a 9 x 9-inch pan, layer whole graham crackers on bottom of pan.
Pour mixture on top.
Add another layer of crackers and pour rest of mixture.
Top with blueberry filling.
Chill before serving.
hen ready to prepare the filling, preheat oven to 375 degrees
rumbs.
Empty the cheesecake filling into a large mixing bowl
repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese
ently tossing all the filling ingredients together in a bowl.<
Spread pie filling over bottom of 9x13x2 baking pan.
(Spray pan with vegetable spray).
Spread pineapple over blueberry filling.
Sprinkle dry cake mix over pineapple.
Pour margarine over all.
Sprinkle top with coconut and pecan pieces. Bake at 350 degrees for 1 hour or until done.
Makes 12 servings.
n place; refrigerate while preparing filling until dough is firm, about
Cover bottoms of 2 graham cracker pie crusts with sliced bananas.
Cream (8 ounces) of cream cheese with 2 tablespoons of lemon juice.
Slowly add 1 1/2 cups of powdered sugar until smooth.
Using container of Cool Whip, cover bananas in pie shells.
Chill for 1 hour and add 2 cans blueberry pie filling. Spread on top of pie and chill.
Recipe makes 2 pies.