br>Serve with blueberry syrup (see my recipe\"Syrup for Blueberry Pancakes\") and butter
For Filling: Beat softened cream cheese with sugar, milk and vanilla until smooth.
Fold in Cool Whip.
Spoon mixture into crust.
Smooth with spatula.
Top with blueberries.
Refrigerate several hours.
before cutting.
50\u00b0 oven and bake for 20 minutes.
After 20
For the crust, mix the graham cracker crumbs, sugar, cinnamon and melted butter together with a fork until well blended and crumbly. Press mixture into a 9x13 baking pan.
For the filling, cream together the cream cheese, sugar and vanilla. Add eggs and beat well.
Bake at 350 degrees Fahrenheit for 25 minutes. Do not overbake. Mixture will set up as it cools.
When cool, completely cover with blueberry pie filling.
Chill overnight.
For the first layer, melt margarine and mix with graham cracker crumbs.
Spread evenly in dish and chill for an hour in the refrigerator.
Mix cream cheese, milk, and confectioners sugar.
Spread evenly over first layer.
Sprinkle chopped nuts evenly over cream cheese layer.
Allow 1 hour to chill in refrigerator.
Spread blueberry filling over nuts and chill for approximately 1 hour.
Melt butter.
Mix with flour and nuts.
Pat into 13 x 9-inch baking dish.
Bake at 350\u00b0 for 30 minutes.
Cool.
Blend Cool Whip, sugar and cream cheese.
Spread over crust.
Top with blueberry filling.
Chill until serving.
Crust:
Mix graham crackers, melted butter and pecans.
Press into bottom of 13 x 9 x 2-inch dish.
Bake at 350\u00b0 for 5 minutes. Cool.
Beat together 3 eggs, sugar, softened cream cheese and vanilla.
Spread over crust.
Bake at 350\u00b0 for 20 minutes.
Cool completely.
Spread can of blueberry pie filling over cheese layer.
Freeze slightly.
Spread Cool Whip over the top.
Cover with plastic wrap or foil and freeze overnight.
Mix the first 3 ingredients thoroughly.
Bake for 25 to 30 minutes at 325\u00b0.
Blend the cream cheese, sugar, Cool Whip and vanilla well; spread over.
Slice the bananas and place over Cool Whip mixture.
Spoon blueberry pie filling over bananas.
Mix Dream Whip according to directions on the box.
Add cream cheese and mix together.
Melt margarine.
Blend margarine and graham cracker crumbs together.
Put half of crumbs in bottom of pan for crust.
Add half of whip cream, then all of blueberry pie filling.
Put rest of whip cream and then rest of the crumbs. Store in refrigerator.
Combine graham cracker crumbs and butter and pat into a 9 x 12-inch pan.
Bake 8 minutes at 375\u00b0.
Cool and refrigerate for 20 minutes (before you put the filling on top).
Mix together cream cheese, 1/2 cup sugar and 2 tablespoons milk and spread on rust. Sprinkle nuts on top.
Spread Cool Whip over layer and last a can of blueberry filling.
Swirl on top and refrigerate overnight.
Mix graham cracker crumbs, nuts, confectioners sugar and margarine and put in bottom of pan.
Mix and pour together ingredients over crumb mix.
Bake at 350\u00b0 for 20 minutes or until firm.
Cool and top with 1 can blueberry pie mix and one 12-ounce Cool Whip.
Chill and serve.
Mix by hand margarine, crumbs, powdered sugar and pecans.
Pour into glass (13 x 9-inch) pan.
Beat cream cheese, 1 cup sugar, eggs and lemon juice.
Pour into crust (glass pan) and bake at 350\u00b0 for 20 minutes.
Let cool 10 minutes.
Spread blueberry pie filling on top.
Cover with tinfoil and refrigerate.
Top with whipped cream or Cool Whip.
Preheat oven to 325 degrees F (165 degrees C).
In a large mixing bowl, combine flour, butter, and pecans. Press mixture into a 9x13-inch pan.
Bake for 30 minutes. Allow to cool.
In a large bowl, combine cream cheese, confectioners sugar, vanilla, whipped topping mix and milk. Beat at high speed using an electric mixer until smooth. Pour over baked crust. Chill in refrigerator. Before serving, top with blueberry pie filling.
mix together in 8\"x8\" pan the flour, margarine, and nuts.
bake this for 25 min @ 350 degrees F.
in a mixing bowl cream together the cream cheese, powdered sugar, and whipped topping.
when the crust is cool to the touch scoop the cream cheese mixture onto the crust.
top with the pie filling or fresh fruit.
cool in refrigerator for about 1 hour or freezer for about 30 minutes to set.
Beat confectioners sugar, butter, eggs and vanilla for 20 minutes.
Pour over graham cracker crust, then pour 4 cups blueberry pie filling over butter, egg and sugar mixture.
Then make top layer of large Cool Whip and 1 cup finely chopped pecans. Cook blueberries 30 minutes with 1 cup sugar.
Then add a mixture of 1/4 cup sugar and 1/4 cup flour to blueberries.
Melt 1 stick of butter.
Pour melted butter over cake mix; mix thoroughly.
Spread pie filling on the bottom of an 8-inch round baking pan.
Pour cake mix over the top of pie filling.
Bake in oven at 350\u00b0 for 20 minutes, or until light golden brown.
Mix together flour, margarine, and pecans. Pat in 9 x 13 pan. Bake at 350\u00b0 for 20 minutes; let cool. Cream together cream cheese, sugar, and 1/2 cup Cool Whip. Spread over cooled crust. Spread blueberry pie filling over cream cheese mixture. Top with remaining Cool Whip. Refrigerate.
Preheat oven to 350\u00b0.
Soften margarine and cut into dry cake mix until thoroughly blended.
Pat into 13 x 9-inch glass baking dish.
Bake for 10 minutes.
Spread pie filling over cake mix.
Grease a 13 x 9-inch dish.
Layer as listed, starting with blueberry pie filling.
Pour melted butter over top.
Bake in a 350\u00b0 oven for 45 minutes.
Mix flour, butter and chopped nuts; press into a 9 x 13-inch glass baking dish.
Bake at 350\u00b0 for 20 to 30 minutes.
Cool crust.