Make a 3 layer yellow butter cake.
Cool.
Mix cream cheese with sugars, mixing well.
Add Cool Whip.
Place on first layer of cool cake, and then place about 3 or 4 tablespoons of canned blueberry pie filling.
Repeat layers.
Chill.
Mix flour, margarine and chopped nuts (will be possibly crumbly).
Can be mixed with large mixer.
Press into 13 x 9-inch pan evenly.
Bake at 350\u00b0 until lightly browned; cool.
Cream the cheese and Cool Whip (which need to be at room temperature) with the powdered sugar.
Pour onto cooled crust.
Spread out evenly. Pour onto top of that the canned blueberry pie filling; spread carefully.
Refrigerate and serve.
Refrigerate any leftover.
ombine egg yolks, 1 cup blueberry juice, 1 cup whipping cream
plit and filled with Blueberry Filling and Blueberry Sauce (see Steps 3
Preparation
Prepare a pie shell or tart shells, using: Graham Cracker or Zwieback Crust
Chill the shell, then fill it with the following cherry custard.
Preheat oven to 325\u00b0
Beat: 3 eggs
Add: 3/4 cup sugar
3/4 cup cultured sour cream
2 cups fresh or canned drained cherries or berries
Bake the pie until the custard is firm, about 1 hour. Serve very hot or very cold.
BLUEBERRY VINAIGRETTE DIRECTIONS.
In a
In small saucepan, combine sugar and cornstarch.
Stir in Port and lemon juice.
Cook and stir over low heat until thickened and translucent.
Stir in blueberries; simmer about 5 minutes.
Cool to room temperature.
To serve, arrange peach halves cut side up in 6 sherbet glasses.
Top each with 1 scoop ice cream.
Spoon cooled blueberry sauce evenly over each.
Colors are very pretty and cool looking for a summer dessert.
Bring blueberry juice and water to a boil.
Dissolve gelatin in liquid.
When gelatin is completely dissolved, add blueberries, lemon juice and sweetener.
Blend thoroughly.
Pour into mold; chill until set.
Yield: 3 servings.
Calories 32.
One serving (1/2 cup) = 1/2 fruit exchange.
Whip together whipping cream, sugar and cream cheese.
Pour into pie crust and bake 1/2 hour at 350\u00b0.
Cool and spread with blueberry jam.
Top with blueberries.
Spread whipped cream over top.
Crush graham crackers.
Melt butter; add to graham crackers and mix.
Add sugar to butter and graham crackers and mix.
Pack into 9 x 15-inch pan.
Beat 2 eggs; add 1/2 cup sugar and 1 large package cream cheese.
Mix.
Pour over 1st mixture (crust).
Bake at 350\u00b0 for 15 minutes.
When cool, spread with blueberry pie mix, cooked and cooled.
Cut in squares and serve with whipped cream.
Preheat oven 400 degrees.
Pie Crust: Sift flour, salt, sugar into 9-inch pie pan.
Combine oil and milk in a cup.
Pour onto flour mixture; mix and form pie crust.
Poke crust with fork (holes).
Bake 12 to 15 minutes.
Pie Filling: Stir cream cheese to soften.
Add powdered sugar and vanilla; beat until smooth.
Fold whipped cream into cream cheese mixture.
Spoon filling into baked pastry shell.
Top with blueberry pie filling or blueberries.
Chill to set--enjoy.
emaining coconut oil with the blueberry puree, marzipan, sugar, 1 tbsp
Mix sugar, cream cheese and Dream Whip together.
Put in baked pie shell.
Chill.
Put canned blueberry filling on top of cream. Chill then serve.
br>Clean fresh blueberries (if canned or frozen set to drain
Set aside.
Whisk together blueberry puree, vanilla extract and buttermilk
Blueberry and White Chocolate Whipped Cream:<
Sift flour and measure with the sugar, baking powder and salt. Stir together in bowl.
Mix egg, oil and milk; add to dry ingredients all at once.
Stir until moistened; batter will be lumpy.
Add fresh, frozen or canned blueberries; stir.
Fill cups 3/4 full.
Bake at 400\u00b0 for 20 minutes.
Grease a 10-inch tube pan or a Bundt pan with 2 tablespoons butter.
Sprinkle pan with 1/4 cup sugar.
Set aside.
Cream remaining 1 cup butter with remaining 2 cups sugar.
Beat well. Add eggs, one at a time, beating well.
Add vanilla; mix well. Combine 2 3/4 cups flour with the baking powder and salt. Gradually add to the creamed mixture, beating until well blended. Dredge blueberries with remaining 1/4 cup flour.
Stir to coat well.
Fold the blueberry and flour mixture into the batter.
Beat together the cream cheese and sugar until creamy.
Stir in Cool Whip.
Pour into crust.
Top with canned cherries or blueberries and chill well before serving.
Drain the blueberries, reserving 1/4 cup juice.
Combine sugar, cornstarch, and cinnamon in a small saucepan. Stir in reserved blueberry juice and lemon juice; blend well.
Bring to a boil over medium heat; reduce heat to low, and simmer 5 minutes, stirring occasionally.
Stir in blueberries.
Serve warm.