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.
Make vanilla pudding according to directions. Tear angel food cake into small pieces. Alternate layers in large bowl: pudding/cake/blueberry/Cool Whip. End up with Cool Whip on top. Decorate with fresh blueberries if desired.
Use a 13 x 9 x 2-inch Pyrex dish.
Tear 3/4 of angel food cake into pieces to fill dish.
Mix pudding according to directions, stir in Cool Whip.
Pour over cake and let set in refrigerator 30 minutes.
Spoon pie filling on top.
Keep chilled.
Serve.
Combine graham cracker crumbs, 1/4 cup of the sugar, melted butter or margarine.
Press into 9 x 13 pan.
Beat the softened cream cheese.
Add well beaten eggs, remaining 3/4 cup sugar, vanilla, and cream well.
Pour cream cheese mixture over crust and bake at 375\u00b0F for 15-20 minutes.
Spoon blueberry fruit filling over top and refrigerate until set.
Enjoy!
repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese
Mix first 3 ingredients together and press into bottom of 8 x 8-inch pan.
Mix together eggs, sugar and cream cheese.
Pour over crumbs.
Bake at 350\u00b0 for 20 minutes.
Cool.
Add lemon juice to blueberry pie filling.
Pour over baked crumbs and top with Cool Whip.
Good festive dessert.
Heat oven to 425\u00b0.
Measure and set aside 1/2 cup cookie dough.
Pat remainder of dough in 13 x 9-inch baking pan.
Spoon pie filling over dough.
Break off small pieces of remaining dough and scatter over filling.
Sprinkle with sugar.
Bake 15 to 20 minutes until golden brown.
Cool and cut into squares.
Makes 24 dessert bars.
Combine flour, margarine and nuts.
Pat this mixture in an 8x12\" baking dish.
Bake at 375 degrees for 15 minutes and let cool.
Pour the blueberry pie filling on top of the crust.
Combine the cream cheese and sugar.
Spread on top of the blueberry pie filling.
Top with cool whip and chill until ready to serve.
ool.
Mix together the blueberry pie filling and lemon juice
erve with a side of blueberry syrup. (RECIPE: One pint blueberries in
Mix cracker crumbs, 1/2 cup sugar and butter.
Pour into a 9 x 9-inch pan.
Beat eggs, 1/2 cup sugar, vanilla and cream cheese together until smooth.
Pour over crust and bake 25 minutes at 375\u00b0.
Cool.
Pour blueberry filling over the top and garnish with whipped cream (rich whip).
Combine crumbs and melted butter; place in bottom of an 8-inch square pan.
Combine cream cheese, powdered sugar and whipped cream.
Pour in pan and spoon blueberry filling on top.
Freeze for 2 hours before serving.
Dissolve marshmallows in milk in double boiler over boiling water.
Set aside to cool, stirring occasionally.
Make graham cracker crust, using the crushed graham crackers and melted butter.
Pat crust into bottom of 9 x 12-inch glass pan.
Top with the blueberry pie mix.
Top with marshmallow mixture.
Chill well.
Melt and cool marshmallows.
Add milk and whipped cream.
Pour this mixture over crust of graham cracker crumbs, sugar and butter.
Pour can of blueberry pie filling over top of cream mixture.
Refrigerate.
Blend the crackers, butter and powdered sugar.
Pat down in greased pan to form crust.
Beat eggs; add sugar and cream cheese.
Bake 20 minutes at 350\u00b0 in 9 x 13-inch pan.
Cool thoroughly.
Mix lemon juice with blueberry mixture; spread on crust.
Keep in refrigerator at least 8 hours.
One hour before serving, cover with whipped cream or topping.
Spray 9 X 13 pan with Pam.
Mix flour, butter, and sugar and pat into pan.
Bake at 325 degrees until golden brown.
Cream together cream cheese and powdered sugar, and add 1 tub of Cool Whip.
Whip until well blended.
Spread over cooled crust.
Spread blueberry pie filling over top.
Chill well.
Layer bottom and side of large glass bowl with cookies.
Pour 1/2 blueberry filling on top of the cookies.
On top of this, put cut up bananas and pineapple.
Cover with pudding, then Cool Whip. Put the other 1/2 blueberry filling on top.
Chill.
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.
Mix flour, oleo and pecans.
Press into greased oblong baking dish along bottom and up sides.
Bake until golden brown at 350 degrees.
Set aside to cool.
Cream together sugar, cream cheese and cool whip.
Spread over cooled crust.
Spread blueberry pie filling over cream cheese mixture.
Chill until ready to serve.