Blueberry and White Chocolate Whipped Cream:<
In a mixing bowl, combine first 6 ingredients.
Mix well.
Pour into unbaked pie shell.
Bake in 350\u00b0 oven for 30 minutes or until center is set.
Top hot pie with blueberry pie filling.
Chill for several hours.
When ready to serve top with whipped cream or cool whip.
oughly chop strawberries (this is easy with a processor or let
Other ingredients will vary according to box directions, such as eggs, oil, etc.
Brown sausage in a frying pan; drain.
Prepare both boxes of blueberry muffin mix, according to directions, in a large bowl.
Add sausage and pour into a 9X13 baking dish.
Cooking times will vary, but mine is usually done in about 30 minutes, or until golden on top.
Use a toothpick to test for doneness if you are unsure.
Cut into squares.
1. Preheat Easy Bake Oven for 20 mins.
2. Stir together pancake mix and water, add little drips of water if batter is too thick
3. Spray Easy Bake muffin tin with cooking spray, and spoon batter into muffin cups so batter slightly overfills cups.
4. Bake in Easy Bake Oven for 9 mins, move to cooling area for 3 mins.
5. Makes 2 batches of 6 muffins each.
Prepare jello as directed on package.
Put in refrigerator until almost jelled.
Stir in blueberry pie filling.
Chill until set.
Slice bananas and put on jello, then sprinkle nuts over bananas and add Cool Whip on top.
Easy and good.
Pour the pie filling into a 9 x 13-inch glass pan.
Stir in the lemon juice; mix well.
Mix the cake mix with melted butter.
(Use more or less butter to make mixture easy to handle like dough, but not sticky.)
Use hands, if necessary; make patties and lay on top of blueberry mixture.
Make mixture of pecans and walnuts, chopped (use as much as desired).
Cover top of cake mixture with nuts and push them gently into cake mixture.
Bake at 350\u00b0 for 45 minutes to 1 hour.
Fill bottom of a 9x13 baking dish with blueberry pie filling.
sprinkle cake mix over the blueberry filling.
sprinkle chopped nuts over the cake mixture.
melt butter and pour it on top of the cake mixture.
bake @350 deg for 45 minutes.
serve with whip cream or vanilla ice cream.
In a 9 x 13-inch casserole dish, layer ingredients as follows: whole graham crackers, Cool Whip, blueberry filling and Cool Whip.
Sprinkle graham crumbs on top for garnish.
Chill overnight for best results.
Preheat the oven to 350\u00b0.
Press dough evenly in a greased 13 x 9 x 2-inch baking pan.
Beat the cream cheese, egg, sugar and lemon rind in a medium size bowl with electric mixer until smooth. Spread mixture over cookie dough. Drop blueberry pie filling on cheese. Swirl with knife.
Bake in a 350\u00b0 oven
for 35 minutes. Cool on wire rack.
Cut into bars. Refrigerate.
Melt margarine and combine with flour and pecans. Press into 9 x 13-inch pan. Bake at 325\u00b0 for 25 to 30 minutes.
Mix together cream cheese and sugar. Fold in Cool Whip.
Spread over cooled crust. Top with blueberry pie filling.
Refrigerate.
Heat oven to 400 degrees.
Mix pie filling and orange peel in ungreased 2-1/2 cup casserole.
Heat in oven 15 minutes.
Stir baking mix, sugar, orange juice and butter with fork to soft dough.
Drop dough by spoonfuls (2 or 3) onto hot blueberry mixture.
Bake until topping is light brown, 15-20 minutes.
Serve warm, with light cream or ice cream if you like.
In large bowl, combine cream cheese, sugar, lemon and vanilla extracts. Mix well.
In a medium bowl, whip cream until stiff peaks form.
Fold 3/4 of the whipped cream into cream cheese mixture.
Spread into crust.
Dot with blueberry pie filling, and smooth with spatula to cover.
Chill in refrigerator at least 2 hours.
Garnish with remaining cream.
emaining coconut oil with the blueberry puree, marzipan, sugar, 1 tbsp
br>Blend well.
Spoon blueberry filling evenly over crust.
Beat cream cheese with electric mixer until fluffy.
Add Eagle Brand milk; beat until smooth.
Stir in lemon juice and vanilla. Pour into 9-inch pie shell.
Chill for 3 hours.
Top with strawberry or blueberry glaze, if desired.
Soften cream cheese.
Mix with sugar, vanilla, and lemon juice.
Mix in eggs.
Pour into graham cracker crust.
Bake at 325\u00b0 for 40 minutes or until center is set.
Refrigerate 3 hours or overnight.
Top with cherry or blueberry pie filling or serve plain.
Set aside.
Whisk together blueberry puree, vanilla extract and buttermilk
Dissolve jello in boiling water.
Mix in next 3 ingredients; let congeal in a 9 x 13-inch container.
Cream the sour cream, cream cheese and vanilla; spread on top.
Sprinkle with nuts, if you wish.
Keep refrigerated.
Delicious and easy to make.
Cook rhubarb, sugar and water together until tender.
Stir often.
Add raspberry Jell-O.
Stir well.
Then add blueberry pie filling.
Cool.
Keep in refrigerator or freeze.