Crust:
Mix all ingredients and press into the bottom of a 9x13-inch baking dish. Bake 10-15 minutes and set aside to cool.
Filling:
Cream together powdered sugar and cream cheese. Fold in cool whip. Pour into crust. Pour the blueberry pie filing on top.
Mix crumbs and melted butter and press 3/4 of mixture into Pyrex dish.
Cream sugar and cream cheese together.
Mix milk, Dream Whip and vanilla until stiff and add to cheese mixture. Layer on top of crumbs the blueberry filling, then cheese mixture and sprinkle with remaining cracker crumbs.
Mix the blueberry pie filling and pineapple together.
Add the pecans.
Put in sheet cake pan.
Put 1/2 box of cake mix on top. Heat the butter or margarine in microwave; pour on top of cake mix.
Put in oven for 30 minutes, or until brown.
Crush graham crackers up fine in a Ziploc bag then put 1/2 in the bottom of 13 x 9 cake pan.
Then whip cream cheese and whip topping in large bowl.
Put half of it in on top of the graham cracker crumbs.
Put blueberry pie filling on top of the cream cheese mixture then put the rest of the cream cheese on top of the pie filling.
Then put the rest of the graham cracker crumbs on top of it.
Put in refrigerator overnight or for a couple of hours.
Mix graham crackers and sugar together and pour just enough melted butter to hold it together when patted in the bottom of dish.
Spread blueberry pie filling over graham cracker crust.
Mix softened cream cheese, Cool Whip and powdered sugar together and spread over pie filling.
Chill and serve.
Beat cream cheese and sugar until fluffy.
Beat Dream Whip and milk until fluffy.
Mix together until fluffy.
Divide into pie shells.
Divide can of blueberry pie filling over both pies. Leave in refrigerator overnight.
Bake the cake according to package directions in a 13 x 9-inch pan.
Cool completely.
In a medium bowl beat together cream cheese, sugar, pudding mix and milk until well combined and smooth.
Spread the cream cheese mixture on top of the cake.
Spread the blueberry pie filling on top of the cream cheese mixture.
Spread the Cool Whip or whipped cream on top of the cake.
Sprinkle with fresh blueberries if desired.
Delicious!
Put
pudding, sugar and milk together.
Mixture will be soupy. Mix
with
blender,
8
ounces sour cream and 1/2 Cool Whip and add
to
pudding mixture.
Blend well.
Put layer of graham crackers
in
bottom
of
13
x 9-inch pan, then 1/2 of pudding mixture,
then
another
layer of graham crackers and then rest of pudding on top of that.
Last spread blueberries on top.
Combine blueberries, 1 cup sugar and 1/4 cup water in a medium saucepan.
Cook over low heat until berries are soft, about 15 minutes.
Combine cornstarch and 3 tablespoons water in a small mixing bowl.
Stir well.
Add cornstarch to blueberry mixture. Cook, stirring constantly, until thickened.
Set aside to cool.
Crush vanilla wafers fine.
Let margarine set out to room temperature.
Mix with wafers.
Press into 8 x 10-inch Pyrex dish. Bake 8 to 10 minutes.
Cool.
ver cooled crust.
Pour blueberry mixture over top of cream
Cream together cream cheese, Dream Whip, sugar and milk.
Beat until very stiff.
Melt butter and mix with vanilla wafer crumbs. In a 9 x 13 x 2-inch pan, you will layer mixture.
First put 1/2 of vanilla wafers in bottom of pan, then half of the cream mixture.
Add blueberries, then the rest of cream cheese mixture. Top with rest of wafer crumbs.
Chill 24 hours.
Cherry pie filling may be used.
Combine blueberries, 1 cup sugar and 1/4 cup water in a medium saucepan.
Cook over low heat until berries are soft (about 10 minutes).
Combine cornstarch and 3 tablespoons water in a small bowl.
Add to blueberry mixture.
Bring to a boil over medium heat, stirring constantly.
Boil 1 minute.
Set aside to cool.
Combine blueberries, 1 cup of sugar and 1/4 cup water in saucepan and simmer on low heat until berries soften.
In a separate bowl, mix cornstarch and 3 tablespoons water.
Add cornstarch to blueberry mixture.
Mix together flour, margarine and pecans.
Press evenly in a 13 x 9 x 2-inch baking dish.
Bake crust at 350\u00b0
for 20 minutes.
Allow to cool.
Mix flour, margarine and nuts.
Place in a 9 x 13-inch dish. Bake at 350\u00b0 for 20 minutes.
Cool.
Mix cream cheese, Cool Whip and sugar.
Place on top of cooled first layer.
Pour pie filling on top of both layers.
Serve.
Bake
vanilla
wafers
and
sugar
10
minutes at 350\u00b0. Blend softened
cheese
and
1
cup
sugar together in mixer. Prepare Dream Whip as package directions.
Place 1/2 of cheese mixture over
cooled
crust, add all pie filling.
Cover with last of cheese mixture and top with remaining 1/2 cup vanilla wafers. Chill.
Combine blueberries, lemon juice, 1 cup sugar and 1/4 cup water in pan.
Cook over low heat until blueberries are soft (about 15 minutes).
Combine cornstarch and 3 tablespoons of water in a small bowl; stir well and add to blueberry mixture.
Cook, stirring constantly until thickened.
Set aside to cool.
Make graham cracker crust from graham cracker crumbs and melted butter.
Pat firmly onto a cookie sheet.
Spread pie filling on crust.
Whip together the Cool Whip and cream cheese; spread on top of pie filling.
Chill for 1 hour.
Cut into squares and serve.
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.
Combine blueberries and 1 1/2 cups sugar.
Add 1/2 cup water in a medium saucepan; cook over low heat until berries are soft. Combine cornstarch and 6 tablespoons water in a small mixing bowl. Stir well.
Add cornstarch mixture to blueberry mixture; cook, stirring constantly, until thickened.
Set aside to cool.