Crust:.
Melt butter in a medium sized sauce pan on low.
Add cocoa, milk, and sugar and stir until well combined.
Bring to a boil and cook for about 1 1/2 minutes.
Remove from heat and stir in peanut butter, vanilla, and oats.
Pour and press into two greased 9-in pie pans.
Filling:.
Beat together cream cheese and confectioners' sugar.
Mix in peanut butter and milk.
Beat until smooth.
Fold in whipped topping.
Spoon into two 9 inch no bake cookie pie shells; cover, and freeze until firm.
pread 1 can of the blueberry pie filling over the crust.
o burn, not all ovens bake the exact same.
Combine
Mix chopped pecans, flour and margarine well.
Press mixture into a 13 x 9 x 2-inch dish.
Bake for 20 minutes at 350\u00b0.
Let cool.
Blend cream cheese with sugar.
Fold in Cool Whip.
Spread over cooled crust.
Pour blueberry pie filling over this. Refrigerate for several hours overnight.
9 inch pan and bake in 350\u00b0 oven for
Bake a 9-inch pie shell and cool.
Wash the blueberries and put aside 2 1/2 cups.
Coat the remaining 1 1/2 cups of blueberries with the sugar, water and cornstarch.
Cook slowly until thickened. Remove from stove, add the butter, lemon juice and cinnamon, mixing carefully.
Pour the 2 1/2 cups of blueberries into baked pie shell; then spread cooked berries over them.
Refrigerate at least 2 hours.
Serve with whipped cream.
Mix cream cheese and powdered sugar until creamy.
Spread over pie crusts.
Sprinkle pecans over cheese and sugar mixture. Spread pie filling over pecans. Top each pie with an 8 ounce container of Cool Whip. Refrigerate.
Prepare pie shell. Wash and drain the blueberries thoroughly. Mix 1 cup berries in a pan with sugar, water, cornstarch and salt. Cook and stir over low heat until thick. Add remaining uncooked berries with butter or margarine. Mix well and cool. Pour in cooled pie shell and refrigerate at least 1 hour. Serve with whipped cream or vanilla ice cream.
Beat together until creamy the cream cheese, vanilla and sugar.
Fold in whipped cream until evenly distributed.
Fill pie shell and top with pie filling.
Chill several hours.
If desired, individual graham crackers may be used.
Just chill in bowl and fill as needed.
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.
Mix flour, butter, sugar, and pecans in mixer.
Divide in half and press into pie pans.
Bake at 350 degrees approx.
13 minutes.
Then remove from oven, let cool.
Slice 2 bananas for each pie crust and place in bottom of cooled crusts.
Then mix together cream cheese, powdered sugar, milk, cool whip and vanilla.
Spoon mixture on top of bananas, top with one can of blueberry pie filling per pie.
Refrigerate.
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 2 pie shells.
Cool.
Mix together Cool Whip, softened cream cheese and sugar.
Cut up 3 bananas and fold into mixture. Divide into 2 pie shells.
Top with blueberry filling; refrigerate.
Put oleo in pie pan and place in oven or microwave until melted.
Then remove and mix flour with melted oleo.
Spread evenly in pan and add 1/2 cup chopped nuts, if desired.
Bake 15 minutes or until brown at 350\u00b0.
Cool, then add on top the mixture of powdered sugar and cream cheese.
Put blueberry pie filling on top of this mixture.
Top with Cool Whip.
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.
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.
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.
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.
Melt butter in baking dish.
Mix flour, brown sugar and pecans.
Pour into butter and bake 15 minutes in 350\u00b0 oven.
Cool well.
Mix sugar, cream cheese, Cool Whip and vanilla.
Pour over crust and add blueberry pie filling.
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.