repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese
Prepare the cake mix according to its package directions for a 13x9 inch pan; bake as directed; cool.
Prepare pudding mix according to package directions; store in refrigerator.
To assemble the cake: crumble half of the cooled cake into the bottom of a glass punch bowl, trifle bowl, or large glass serving bowl.
Layer with half the pudding, half the pineapple, 1 can of blueberry pie filling, half of the Cool whip, then half of the nuts.
Repeat layers.
Store in the refrigerator.
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.
Blueberry and White Chocolate Whipped Cream:<
Bake cake according to directions on box and cool. Prepare pudding as directed.
Break cake into pieces and layer half of it in the bottom of a punch bowl.
Layer half of the pineapple, pudding, pie filling and Cool Whip in the order listed, then starting with the cake, make a second layer.
Garnish with nuts and cherries. Refrigerate, preferably overnight.
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.
op with thin layer of blueberry pie filling.
Repeat until
Bake cake as directed.
Divide into 4 parts.
Layer ingredients in punch bowl in the following order:
1/4 cake, 1/2 can blueberry filling, Cool Whip, 1/4 cake, 1/2 can cherry pie filling, Cool Whip, bananas, pineapple, 1/4 cake, 1/2 can blueberry filling, Cool Whip, 1/2 cherry, etc., until all ingredients are used.
Garnish with nuts and coconut.
Make ahead and refrigerate.
Tasty and beautiful.
Serves 24+.
Bake and divide cake into 4 parts.
Layer in a punch bowl: crumble cake (1/4), blueberry filling (1/2 can), Cool Whip, crumble cake (1/4), cherry pie filling (1/2 can), Cool Whip, crumble cake (1/4), blueberry filling (1/2 can), Cool Whip, sliced bananas, pineapple and juice, Cool Whip, crumble cake (1/4), cherry filling (1/2 can) and Cool Whip.
Bake cake in three layers. Place 1 in bottom of bowl.
Mix pudding mix and place 1/3 on cake layer.
Top with blueberry filling.
Mix pecans with Cool Whip.
Put 1/3 on top.
Place second layer cake.
Add drained pineapple, 1/3 of pudding mix and 1/3 of Cool Whip.
Put third layer with rest of pudding mix, strawberry mix and Cool Whip.
br>Serve with blueberry syrup (see my recipe\"Syrup for Blueberry Pancakes\") and
Use only pink Hawaiian punch.
Triple the recipe and it will serve 200 or more.
Mix one recipe at a time.
nd set aside.
In punch bowl place 1/2 cup
Mix Duncan Hines Butter Recipe cake mix, eggs, milk and peanut oil together.
Pour into 3 or 4 layers; cook as directed.
Cool.
Break cake layers into pieces; put half of cake in bottom of punch bowl or trifle container.
Spread half of pudding on top, half of blueberry filling next, then cherry pie filling.
Add layer of half of pineapple; top with half of the Cool Whip, then nuts.
Repeat the layers.
Chill well.
Bake cake or use ready-made pound cake.
Mix vanilla pudding. Place one layer of cake in punch bowl.
Pour in some fruit cocktail (no juices), 1 can cherry pie filling, one layer of pudding, some crushed pineapple and a layer of Cool Whip. Sprinkle chopped pecans, shredded coconut and chocolate chips over Cool Whip layer.
Start another layer except add blueberry pie filling in place of cherry.
You can keep going and put as many layers or as much fruit as you like.
End with a layer of Cool Whip.
Cook cake by directions on box.
In a punch bowl, crumble 1/2 of the cake, then on top of cake, put 1/2 of pineapple, cherry and blueberry filling.
Add 1 container of Cool Whip.
Repeat with other half of ingredients.
Top with coconut and nuts.
Chill until ready to serve.
In a large punch bowl, crumble one layer of the baked cake. Add half the pudding, half the pineapple, 2 of the bananas, half the cherry pie filling and half the blueberry pie filling.
Put half of the Cool Whip on top, then sprinkle with half of the coconut.
Take the other cake layer and crumble on top.
Repeat as directed.
Chill for at least 1 hour before serving.