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.
ream; stir in blueberries. Spread blueberry cream evenly over crust; sprinkle
Melt oleo in bottom of a 9 x 13-inch Pyrex. Add flour and pecans.
Mix well and spread over bottom of dish. Bake at 275\u00b0 for 1 hour. Cool.
Beat together cream cheese and sugar.
Prepare Dream Whip by package directions and fold into cream cheese mixture.
Spread over crust.
Top with sliced bananas and cover with blueberry filling. Cover and chill in refrigerator. Cut in squares. Serves 8 or 10.
Combine graham crackers, sugar and butter; put in bottom of a 12 x 8-inch glass pan.
Combine in a separate bowl the eggs, cream cheese and 1/2 cup sugar.
Spread over graham cracker crust.
Bake at 350\u00b0 for 15 minutes, or until custard is solid.
Cool.
Pour blueberry topping over custard.
Spread whipped cream over blueberry filling.
Sprinkle graham cracker crumbs on the top (if desired).
Chill.
Spray 9 x 13-inch cake pan. Pour in blueberry pie filling and pineapple with the juice. Pour the cake mix on top of fruit (dry mix). Melt margarine and pour butter on top of dry cake mix. Bake at 350\u00b0 for 1 hour or until golden brown.
Cream together cheese and powdered sugar.
Cut angel food cake in half through middle.
Spread 1/2 cake with layer of cheese and sugar mixture, then blueberry filling.
Place other 1/2 cake on top and layer with remaining mixture and filling.
Melt margarine and combine with flour and pecans. Press into 9 x 13-inch pan. Bake at 325\u00b0 for 25 to 30 minutes.
Mix together cream cheese and sugar. Fold in Cool Whip.
Spread over cooled crust. Top with blueberry pie filling.
Refrigerate.
Preheat the oven to 350\u00b0.
Press dough evenly in a greased 13 x 9 x 2-inch baking pan.
Beat the cream cheese, egg, sugar and lemon rind in a medium size bowl with electric mixer until smooth. Spread mixture over cookie dough. Drop blueberry pie filling on cheese. Swirl with knife.
Bake in a 350\u00b0 oven
for 35 minutes. Cool on wire rack.
Cut into bars. Refrigerate.
Heat oven to 400 degrees.
Mix pie filling and orange peel in ungreased 2-1/2 cup casserole.
Heat in oven 15 minutes.
Stir baking mix, sugar, orange juice and butter with fork to soft dough.
Drop dough by spoonfuls (2 or 3) onto hot blueberry mixture.
Bake until topping is light brown, 15-20 minutes.
Serve warm, with light cream or ice cream if you like.
In large bowl, combine cream cheese, sugar, lemon and vanilla extracts. Mix well.
In a medium bowl, whip cream until stiff peaks form.
Fold 3/4 of the whipped cream into cream cheese mixture.
Spread into crust.
Dot with blueberry pie filling, and smooth with spatula to cover.
Chill in refrigerator at least 2 hours.
Garnish with remaining cream.
o a 6-in width (Easy to do 3 at a
Blueberry and White Chocolate Whipped Cream:<
he refrigerator overnight).
** This dessert is very good so you
mall microwave-safe bowl combine dessert topping and chocolate pieces.
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
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.
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.
oughly chop strawberries (this is easy with a processor or let
Other ingredients will vary according to box directions, such as eggs, oil, etc.
Brown sausage in a frying pan; drain.
Prepare both boxes of blueberry muffin mix, according to directions, in a large bowl.
Add sausage and pour into a 9X13 baking dish.
Cooking times will vary, but mine is usually done in about 30 minutes, or until golden on top.
Use a toothpick to test for doneness if you are unsure.
Cut into squares.