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.
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.
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.
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
Bake pie shells and cool.
Prepare Dream Whip as directed and add nuts; refrigerate.
Blend cream cheese and sugar.
Add the two mixtures together.
Cut up bananas and place in cooled pie shells. Pour mixture over bananas and top with pie filling.
(Cherry pie filling may be used instead of blueberry.)
Refrigerate several hours.
This makes two pies.
Beat together the softened cream cheese and sugar.
Add prepared Dream Whip or Cool Whip; mix well.
Spoon into baked, cooled pie shells.
Chill.
Top with blueberry pie filling and serve.
Makes 2 pies.
Combine cream cheese, sugar, lemon juice and vanilla.
Fold in Cool Whip.
Slice bananas in bottom of crust.
Spoon cream cheese mixture over bananas, evenly divided into 2 pies.
Spoon 1/2 can blueberry pie filling over top of each pie.
Keep refrigerated!
In a large bowl, mix together the cream cheese and sugar until light. Prepare the whipped topping mix according to package instructions, and fold into the cream cheese mixture.
Place a layer of sliced banana into the bottom of each pie shell. Spoon half of the cream cheese mixture into each pie, and spread evenly. Spoon half of the blueberry pie filling over each pie in an even layer. Cover the tops of the pies with the thawed frozen whipped topping. Chill until serving.
Whip cream and add to softened cream cheese.
Combine with sugar and vanilla.
Pour this mixture into 2 baked pie crusts. Spread 1 can of blueberry pie filling over the top.
One can covers 2 (8-inch) pies.
Chill for several hours.
Line pie crusts with slices of bananas.
Mix confectioners sugar, Cool Whip and cream cheese.
Spread a layer over bananas. Top with the blueberry filling.
Garnish with small spoons of Cool Whip.
Bake shells according to directions and cool.
Cream the cream cheese and powdered sugar.
Spread on bottom of both cooked pie shells.
Top with with one can of blueberry pie filling, divided between the 2 pies.
Top with Cool Whip.
Cook and cool pie crusts.
Mix sugar and cream cheese.
Add nuts.
Spread evenly half of mixture in each crust.
Spread pie filling on top of cream cheese mixture.
Spread half of Cool Whip on each pie.
Refrigerate overnight.
(Cherry pie filling can be substituted for blueberry.)
Makes 2 pies.
Whip Dream Whip according to package directions.
Mix cream cheese with sugar until well blended.
Add Dream Whip; beat until well mixed.
Pour into pie shells (can use either crumb or baked shells with pecans pressed into them); chill.
Top with can of blueberry pie filling to which you add juice of 1 lemon.
Makes 2 (9-inch) pies or can be made in 9 x 13-inch pan.
Soften the cream cheese.
Cream with sugar.
Whip the cream with 1 cup sugar.
Add cream cheese mixture to prepared whipped cream.
Slice bananas and layer in pie shells.
Pour whipped mixture over bananas.
Top with prepared blueberry pie filling. Makes 2 pies.