To stiffly beaten egg whites, add next six ingredients. Shape into a crust in a buttered pyrex pie dish.
Bake for 20 minutes or until brown.
Cool thoroughly.
Break up cream cheese and add powdered sugar, vanilla and Dream Whip.
Whip until stiff.
Put in crust and top with 1 can blueberry pie filling.
Chill 5 hours or overnight.
Beat cream cheese until smooth. Add sugar and vanilla; mix. Fold in Cool Whip. Line the crusts with banana slices. Pour the mixture over the bananas. Slice another layer of bananas on top. Spoon the blueberry pie filling on top of bananas, using 1/2 can each pie. Chill well and serve.
Slice banana in bottom of baked pie shell.
Blend cream cheese and sugar.
Prepare Dream Whip and fold into cream cheese mixture. Pour on fruit-filled pie shell and top with blueberry pie filling.
Chill.
Preheat oven to 425\u00b0.
In an unbaked pie shell, spread half of the blueberry pie filling in the bottom.
Set remaining pie filling aside.
Bake 15 minutes or until crust is golden brown. Remove from oven.
Reduce oven temperature to 350\u00b0.
Bake and cool crust.
Slice a layer of bananas in bottom of pie crust.
Spread 1/2 can blueberry pie filling over bananas. Repeat layers.
Top with Cool Whip.
Refrigerate.
It is done!
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!
then dollup tablespoonfuls of the pie filling all over top of the
Mix confectioners sugar with cream cheese until creamed.
Whip Dream Whip by directions and mix into cheese and sugar mixture. Add chopped nuts.
Pour into cooled pie shells and spread with blueberry pie filling (1/2 can each).
Chill thoroughly.
May use cherry or strawberry in place of blueberry.
Press chopped pecans into 2 pie shells; bake and cool.
Soften 1 (8 ounce) package cream cheese.
Blend in 1 pound box 4x powdered sugar.
Prepare 2 envelopes of Dream Whip as directed on package.
Gradually add cheese and sugar mixture after Dream Whip is beaten to stand in peaks.
Beat until smooth.
Pour into baked pecan pie shells.
Spoon chilled blueberry pie filling over pie. One can makes 2 pies.
Chill several hours before eating a very rich pie.
Slice bananas (1 to a pie) to cover bottom of baked pie shells.
Soften cream cheese to room temperature and cream with sugar.
Prepare whipped topping mix according to package directions.
Blend together with cream cheese mixture.
Put in pie shells.
Top with blueberry pie filling.
Chill and keep refrigerated.
Mix together flour, butter or margarine and pecans.
Mix in a 9 x 13-inch dish.
Press out to sides of pan, covering all of the bottom.
Bake at 425\u00b0 for 12 minutes.
Let cool.
Mix Cool Whip, cream cheese and sugar together and spread over cooled crust. Place in refrigerator for 2 hours to chill.
Spread 1 can blueberry pie filling over chilled cream cheese mixture.
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.
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.
Mix 1 large box grape jello according to directions.
Add 1 can blueberry pie filling.
Drain crushed pineapple.
Add to jello mixture, mix well.
Pour in casserole dish and refrigerate for 1 hour.
Mix sour cream, 1 pkg. cream cheese, 1 c. sugar, 1 tsp. vanilla and spread on top of jello mixture.
Sprinkle with pecans.
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.
Blend sugar and cream cheese.
Spread 1/2 in each pie shell. Cover with sliced bananas.
Sprinkle with a little lemon juice. Cover with 1/2 can of pie filling per pie.
Chill overnight.
Top with Cool Whip.
Mix sugar and cream cheese. Spread on the pie crust. Slice bananas. Top with Cool Whip. Put the blueberry pie filling on top.
Line bottom of pie shell with bananas. Top with blueberry pie filling. Top with Cool Whip. Refrigerate.
Mix sugar and cream cheese until well blended. Add Cool Whip. Layer 2 sliced bananas in each pie shell and 1/2 of the blueberry pie filling, saving enough mixture for the second shell. Chill and serve.
Be sure pie shell is cool.
Slice bananas to cover bottom of shell.
Beat cream cheese, sugar and whipped topping together. Spread over bananas.
Cover with blueberry pie filling. Refrigerate 3 hours before serving.