Bake graham cracker crusts at 350\u00b0 for 10 to 15 minutes. Place softened cream cheese, powdered sugar, Cool Whip and vanilla in a mixing bowl and mix together with beater.
Pour mixture together into the cooled baked pie crust.
Add blueberry mix on top and spread evenly.
Chill.
Tastes best if chilled overnight.
Slice bananas and place in bottom of baked pie shells.
Cream sugar and cream cheese.
Fold whipped topping into mixture. Carefully fold blueberry pie filling into whipped topping mixture. Pour over bananas.
Divide into the 2 pie shells.
Chill and serve.
Soften cream cheese and blend in sugar.
Prepare Dream Whip according to directions on package.
Fold Dream Whip into cream cheese sugar mixture.
Slice bananas and place over bottom of crust.
Sprinkle lemon juice over bananas.
Spoon cream mixture into crust over bananas.
Top with blueberry pie filling.
Can be garnished with Dream Whip, then refrigerated.
Slice bananas and arrange on bottom of prepared pastry shells. Whip the Dream Whip as directed on package, then add cream cheese and sugar.
Mix until smooth.
Pour over bananas.
Top with the pie filling.
Chill until set.
Refrigerate any leftovers.
Mix Cool Whip, milk and lemon juice with mixer.
Fold in blueberries and pecans.
Fill pie crusts and chill.
(Fresh or frozen blueberries may be used.)
Mix Cool Whip, milk and lemon juice with mixer.
Fold in berries and nuts.
Fill pie crusts and chill.
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
Mix together cracker crumbs, powdered sugar and melted butter and pat into 9 x 13-inch pan, well buttered.
Blend eggs with sugar and cream cheese.
(Do with mixer for best results.)
Spread over crumb mixture.
Bake at 350\u00b0 for 20 minutes.
Cool slightly.
Pour on pie mix.
Any kind of pie mix may be used.
Top with Cool Whip. Keep in refrigerator until serving time.
Cut in squares.
(Will keep several days if covered in refrigerator.)
Blend blueberry syrup and Equal(R) into yogurt. Then beat the whipping cream until stiff. Fold whipped cream and then blueberries into yogurt. Spoon yogurt filling into pie crust.
Place in freezer for 2 hours, and then keep chilled in refrigerator for 30 to 60 minutes before serving.
Put the can of pie filling in bottom of casserole dish. Cut oleo into dry yellow
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Cook in 450\u00b0 oven for 10 to 15 minutes.
(220 degrees C). Prepare pie pastry, and place into a
Beat cream cheese with powdered sugar.
Add vanilla and Cool Whip.
Mix well.
Add nuts.
Pour into graham cracker crust and top with 1 can of blueberry or cherry pie filling.
Chill.
Slice 2 bananas in each pie crust.
Mix cream cheese and sugar.
Beat with mixer until smooth.
Add 2 cups Cool Whip. Divide in half and pour over bananas.
Open pie filling and put 1/2 can on each pie.
Top with remaining Cool Whip.
Chill 2 hours and serve.
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.
Mix graham cracker crumbs, powdered sugar and oleo together and press into well-buttered 9 x 13-inch Pyrex pan.
Blend eggs, sugar and cream cheese well with mixer and spread on cracker crumbs.
Bake at 350\u00b0 for 20 minutes.
Cool.
Add juice from 1 lemon to pie mix.
Mix well and add to baked crust.
Top with Cool Whip or whipped cream.
Refrigerate.
Mix and pour into pan and cook 30 minutes at 250\u00b0.
Cool and pour in can blueberry pie filling.
Top with Cool Whip.
Cut cake into 3 or 4 layers.
Whip Dream Whip according to directions on the package.
Add granulated sugar, powdered sugar and cream cheese; mix well and whip.
Put between the layers and on top of the cake.
Put in refrigerator and chill, then pour blueberries over the top of the cake.
Refrigerate until ready to use.
Keeps well in refrigerator.
Strawberry or cherry topping may be substituted for blueberry.
Combine 1 package of pudding mix, 1/4 cup milk, cinnamon and pureed blueberries in a saucepan.
Cook and stir until mixture comes to a full boil.
Pour into crust and chill.
Prepare remaining pudding as for pie (directions are on the box).
Add 1 tsp lemon rind, cover with plastic wrap, and chill for 1 hour.
Fold in 1 cup of Cool Whip and spoon over blueberry layer.
Combine remaining Cool Whip and lemon rind; spoon over filling.
Chill three hours.
Melt marshmallows and chocolate bar over low heat or double boiler.
Cool partially and fold in Cool Whip.
Sprinkle with pecans if desired.
Place in baked pie shell.
Chill.