Split cake into 3 layers.
Place bottom layer on serving plate; spread with 1 cup blueberry filling.
Add second layer of cake; spread with 1 cup strawberry or cherry filling.
Top with third layer of cake.
Frost top and sides of cake with whipped topping. Chill.
Slice and serve with remaining pie filling. Serves 6 to 8.
Crush crackers to make 1 1/2 cups.
In bowl, mix cracker crumbs, 1/4 cup sugar and 1/2 cup melted margarine.
Mix with fork.
Press firmly in a 9-inch pie pan.
Bake 8 to 10 minutes in 350\u00b0 oven.
Cool 45 minutes.
In large bowl, mix powdered sugar, vanilla and cream cheese; fold into the whipping cream (which you have already whipped) until blended.
Pour into the cooled crust and spoon the blueberry pie filling over all.
Chill several hours.
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.
Dissolve jello in 2 cups boiling water.
Add pineapple and blueberry filling.
Place in dish and refrigerate.
Put the can of crushed pineapple in the bottom of a 13 x 9 1/2-inch Pyrex baking dish.
Put the can of blueberry pie filling on top of the pineapple. Sprinkle the entire box of cake mix over the top of the blueberry pie filling. Cut
up 2 sticks of margarine over the top of the cake mix.
Place in a 350\u00b0 oven and bake 1 hour.
br>Carefully spread half the blueberry filling in a ring pattern
Heat oven to 400\u00b0.
Melt margarine in an 11 x 7-inch baking pan.
Add milk, biscuit mix and sugar; stir until smooth.
Drop spoonfuls of filling over batter.
Bake 30 to 35 minutes until golden brown.
Makes 8 servings.
Add jello with hot water, then add Comstock and nuts.
Let chill.
Add topping of sour cream, cream cheese and sugar.
Spread over top; put in refrigerator and chill.
Best overnight in refrigerator.
Preheat oven to 350\u00b0. Beat egg yolks in a medium bowl. Stir in sweetened condensed milk, ReaLemon brand juice and rind. Pour into prepared crust. Bake 8 to 10 minutes. Cool. Chill. Top with blueberry filling. Garnish with whipped topping. Refrigerate leftovers.
Grease the bottom of pan.
Smooth out blueberry stuff; entire can.
Pour cake mix over blueberry stuff and cover it all.
Pour 1 stick of melted butter over cake mix.
Sprinkle chopped nuts over the top.
Bake at 350\u00b0 for 25 to 30 minutes.
Prepare pudding as directed on package.
Fold in 1/2 of Cool Whip.
Chill for 30 minutes.
Cut pound cake into 1-inch cubes. Spread a thin layer of pudding on the bottom of bowl and begin layering as follows:
cake cubes, pudding, blueberry filling, pudding, cake, pudding, cherry pie filling (or strawberry) and top with Cool Whip.
Decorate top with remaining blueberry and cherry pie filling if desired.
It looks very festive.
Cream together cream cheese with 1 cup powdered sugar.
Whip Dream Whip according to package directions.
Fold Dream Whip into cream cheese mixture.
Spread in cooled pie crust and refrigerate for 2 to 4 hours.
Spread can of blueberry pie filling over cheese mixture.
Whip another package of Dream Whip according to directions and spread over blueberries.
Keep refrigerated.
Put water
and
gelatin in saucepan.
Place over direct heat and stir
until dissolved or mixture is clear.
In medium size bowl, combine
condensed
milk
and lemon juice.
Stir in gelatin mixture.
Fold
in
sour
cream.
Mix in 1 1/4 cups of the pie filling.
Turn
into crust.
Refrigerate 2 to 3 hours. Garnish pie top with remaining chilled pie filling.
Bake pie crust and let cool.
It is not necessary to bake graham cracker crust.
Cover bottom of pie shell with banana slices.
Whip cream cheese and combine with Cool Whip.
Spoon over bananas in pie crust.
Top with blueberries.
Chill 2 to 3 hours before serving.
Top with 1 can Comstock blueberry pie filling.
Refrigerate overnight.
Cut into squares.
Arrange ladyfingers on bottom and sides of a spring-form pan. Beat whipping cream until stiff; beat in sugar.
Add cream cheese and beat well.
Add pineapple and blend.
Pour half of mixture on ladyfingers.
Add another layer of ladyfingers and pour in the rest of the whipped cream mixture.
Top with blueberry topping. Refrigerate overnight.
Mix together margarine, sugar and graham cracker crumbs and pat down in bottom (and up around sides a little) of a buttered 9 x 13 x 2-inch pan or Pyrex baking dish.
Set aside.
Beat thoroughly cream cheese, sugar, eggs and vanilla and spread evenly in graham cracker crust.
Bake 20 minutes at 350\u00b0.
Cool.
Then spread with 1 can \"Comstock blueberry pie filling.
Chill.
When chilled, cover with 1 (8 ounce) carton thawed Cool Whip.
Refrigerate, uncovered, until serving time.
Cut into 18 bars.
Mix jello packages and hot water until dissolved.
Add cold water.
Stir in pie filling and lemon juice.
Mix well. Refrigerate until set.
Spread Cool Whip before serving.
For a different taste, change flavors of jello and pie filling.
emaining coconut oil with the blueberry puree, marzipan, sugar, 1 tbsp
Set aside.
Whisk together blueberry puree, vanilla extract and buttermilk