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
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.
Mix powdered sugar, cream cheese and Cool Whip together.
Cut cake into 2 layers.
Add filling, then blueberry filling.
Top with cake, then filling, then blueberry filling.
Reserve 2 tablespoons blueberry pie filling.
Heat remainder, stirring constantly.
Remove from heat.
Slowly add gelatin; stir until dissolved.
Add lemon juice and peel.
Chill until almost set, then whip with beater until fluffy.
Beat egg whites until they hold a stiff peak; fold into gelatin mixture.
Pour mixture into pie shell; chill until firm.
Garnish with frozen whipped topping and reserved blueberry filling.
Tastes terrific!
Good alternative for the holidays to traditional pumpkin and apple pies.
Dump crushed pineapple into a 9 x 13 x 2-inch ungreased pan and spread evenly; do not drain.
Dump blueberry pie filling. Spread evenly over pineapple. Dump yellow cake mix (dry; do not add eggs, water, etc.) over blueberry filling, spreading evenly. Spread pecans over cake mixture evenly.
Slice butter or margarine into pats and place on top. Bake 1 hour in oven preheated to 350\u00b0.
oaf pans.
Spoon half blueberry sauce on top of the
late; top with blueberry pie filling. Place second cake atop blueberry filling. Generously frost