Mix Cool Whip and lemonade, then add Eagle Brand milk (mix). Pour into pie shells.
Top with blueberry pie filling or your choice!
Refrigerate.
Makes 2 pies.
Cream the cream cheese and sugar; set aside.
Whip the Dream Whip using directions on package.
Combine the two.
Line bottom of pie shells with bananas.
Pour mixture into the two shells. Chill for one hour.
Chill can of blueberries.
Before serving, top pies with blueberry filling.
repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese
Mix first 3 ingredients together, pour into 2 graham cracker pie crust. Spread cool whip on top of cream cheese filling. Then spread blueberry pie filling on top of cool whip. Refrigerate, serve.
Cook pie shells.
Mix cream cheese, confectioners sugar and pecans together.
Blend until smooth.
Divide mixture into 2 cool, baked pie shells.
Next, divide blueberry pie filling into shells. On top, place Cool Whip, leaving only the center of the pie showing the blueberry mixture.
Bake pie crust with one cup pecans to each crust.
Bake at 425\u00b0 until crust is golden brown.
Set aside to cool.
Mix cream cheese and confectioners sugar together.
Put half of cream cheese mixture on top of each pie.
Then put half of blueberry pie filling to each pie.
Cover with Cool Whip.
Chill for about 2 hours.
Then serve.
erve with a side of blueberry syrup. (RECIPE: One pint blueberries in
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.
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.
Blueberry and White Chocolate Whipped Cream:<
Press pecans into unbaked pie shells. Bake at 350 degrees F (175 degrees C) until light brown.
Slice bananas into cooled crusts.
Cream sugar and cream cheese together. Add nondairy whipped topping to cream cheese mixture. Pour mixture over bananas in both pie pans.
Top pies with blueberries. Chill at least 4 hours before serving, or freeze for later use. Enjoy!
Whip the Dream Whip according to package directions. Cream sugar and cream cheese until smooth. Add to Dream Whip.
Using 2 cooked pie shells, slice 6 bananas over the bottom, then fill with mixture. Spoon 1 can blueberry pie filling over the 2 pies. Keep refrigerated.
Line bottom of pie crusts with bananas.
Prepare Dream Whip according to package directions.
Combine cream cheese and sugar. Fold in Dream Whip.
Spread over bananas.
Top each pie with blueberry pie filling.
Makes two 9-inch pies.
repare pastry for two crust pies. Pick over and wash blueberries
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.
Cover bottoms of the pie crusts with the sliced bananas. Cream the cream cheese with 2 tablespoons lemon juice. Slowly add the powdered sugar until smooth. Fold in the Cool Whip and cover bananas in pie crusts.
Chill for 1 hour.
Add 2 tablespoons lemon juice to the pie filling.
Spread on the top of the pies and chill.
vanilla and water.
Spoon blueberry mixture into the pastry-lined
aking you can mark the pies with letter H using a
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.