ream; stir in blueberries. Spread blueberry cream evenly over crust; sprinkle
Melt oleo in bottom of a 9 x 13-inch Pyrex. Add flour and pecans.
Mix well and spread over bottom of dish. Bake at 275\u00b0 for 1 hour. Cool.
Beat together cream cheese and sugar.
Prepare Dream Whip by package directions and fold into cream cheese mixture.
Spread over crust.
Top with sliced bananas and cover with blueberry filling. Cover and chill in refrigerator. Cut in squares. Serves 8 or 10.
Combine graham crackers, sugar and butter; put in bottom of a 12 x 8-inch glass pan.
Combine in a separate bowl the eggs, cream cheese and 1/2 cup sugar.
Spread over graham cracker crust.
Bake at 350\u00b0 for 15 minutes, or until custard is solid.
Cool.
Pour blueberry topping over custard.
Spread whipped cream over blueberry filling.
Sprinkle graham cracker crumbs on the top (if desired).
Chill.
Spray 9 x 13-inch cake pan. Pour in blueberry pie filling and pineapple with the juice. Pour the cake mix on top of fruit (dry mix). Melt margarine and pour butter on top of dry cake mix. Bake at 350\u00b0 for 1 hour or until golden brown.
Cream together cheese and powdered sugar.
Cut angel food cake in half through middle.
Spread 1/2 cake with layer of cheese and sugar mixture, then blueberry filling.
Place other 1/2 cake on top and layer with remaining mixture and filling.
mall microwave-safe bowl combine dessert topping and chocolate pieces.
Dissolve jello with boiling water (use 1 3/4 cup water for firmer jello).
Mix in pie filling and pineapple with juices.
Put in fridge to set for 4-6 hours or longer if needed.
Mix all remaining ingredients for the topping.
Beat until smooth and spread onto set jello.
OPTIONAL: Sprinkle with fresh blueberries, raspberries and or nuts.
Butter a 9x13-inch baking dish. Put pineapple, blueberries in pan; sprinkle with 3/4 cup sugar. Pour dry cake mix over blueberry mixture then drizzle melted butter over the dry mix. Sprinkle with 1/4 cup sugar and chopped pecans. Do not stir. Bake at 350\u00b0 about 45 minutes.
Melt the butter or margarine, and add 1 cup sugar and the graham crackers. Press this mixture into a 9x13 pan.
Beat the eggs. Gradually beat cream cheese, sugar, and vanilla into the eggs.
Pour egg and cream cheese mixture over the graham cracker crust. Bake at 325 degrees F (165 degrees C) for 15-20 minutes. Cool.
Pour blueberry or cherry pie filling over the top of the baked dessert. Spread nondairy whipped topping on top of fruit. Refrigerate until ready to serve.
Mix first 3 ingredients together and press into bottom of 8 x 8-inch pan.
Mix together eggs, sugar and cream cheese.
Pour over crumbs.
Bake at 350\u00b0 for 20 minutes.
Cool.
Add lemon juice to blueberry pie filling.
Pour over baked crumbs and top with Cool Whip.
Good festive dessert.
pread 1 can of the blueberry pie filling over the crust
Heat oven to 425\u00b0.
Measure and set aside 1/2 cup cookie dough.
Pat remainder of dough in 13 x 9-inch baking pan.
Spoon pie filling over dough.
Break off small pieces of remaining dough and scatter over filling.
Sprinkle with sugar.
Bake 15 to 20 minutes until golden brown.
Cool and cut into squares.
Makes 24 dessert bars.
Add gelatin and sugar to boiling water. Stir in blueberries, reserved blueberry juice and pineapple. Place gelatin in refrigerator until congealed. Prepare whipped topping mix following package directions. Add softened cream cheese and sugar to prepared mix and beat until well blended. Spread on top of congealed salad and refrigerate until ready to serve.
Stir gelatin and boiling water together until dissolved.
Cool slightly.
Drain fruit well and add pineapple juice, blueberry juice and the flavored gelatin mixture.
Cool until syrup consistency.
Fold in the fruits.
Prepare Dream Whip according to directions and fold into gelatin mixture along with nuts.
Cut into squares and serve on lettuce leaf for salad or doily for dessert.
Combine flour, margarine and nuts.
Pat this mixture in an 8x12\" baking dish.
Bake at 375 degrees for 15 minutes and let cool.
Pour the blueberry pie filling on top of the crust.
Combine the cream cheese and sugar.
Spread on top of the blueberry pie filling.
Top with cool whip and chill until ready to serve.
Line a 13 x 9-inch pan with angel food slices 3/4-inch thick. Pour the 2 cans cherry or blueberry filling over the sliced angel food cake.
Mix lemon pudding and milk until thick.
Fold in sour cream; pour this over the pie filling, spreading it out so it is covered.
Top with Cool Whip.
Refrigerate overnight.
ool.
Mix together the blueberry pie filling and lemon juice
Mix cracker crumbs, 1/2 cup sugar and butter.
Pour into a 9 x 9-inch pan.
Beat eggs, 1/2 cup sugar, vanilla and cream cheese together until smooth.
Pour over crust and bake 25 minutes at 375\u00b0.
Cool.
Pour blueberry filling over the top and garnish with whipped cream (rich whip).
Combine crumbs and melted butter; place in bottom of an 8-inch square pan.
Combine cream cheese, powdered sugar and whipped cream.
Pour in pan and spoon blueberry filling on top.
Freeze for 2 hours before serving.
Dissolve marshmallows in milk in double boiler over boiling water.
Set aside to cool, stirring occasionally.
Make graham cracker crust, using the crushed graham crackers and melted butter.
Pat crust into bottom of 9 x 12-inch glass pan.
Top with the blueberry pie mix.
Top with marshmallow mixture.
Chill well.