an or baking dish.
For the batter: place all the
Combine dry ingredients in a large saucepan and stir to mix well.
Add the water and stir to dissolve the cornstarch.
Add 1 cup berries and cook, stirring constantly over moderate heat, until the sauce is thickened and clear.
Add lemon juice and stir well to mix and cool slightly.
Add 3 cups of fresh berries. Gently transfer the filling to the prepared pie shell.
Chill thoroughly before serving.
This is simply the best blueberry pie you have ever eaten.
Cook together until thickened.
Cool a little.
Fold in 1 box washed fresh blueberries.
Pour into cool baked pie shell.
Fold blueberries into blueberry pie filling.
Add almond extract, lemon juice and rind.
Pour into pie shell and chill until ready to serve.
Garnish with whipped topping.
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.
Mix sugar and cream cheese until well blended. Add Cool Whip. Layer 2 sliced bananas in each pie shell and 1/2 of the blueberry pie filling, saving enough mixture for the second shell. Chill and serve.
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.
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.
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.
Cream the cream cheese in a bowl.
Whip together Dream Whip and cold milk in another bowl.
Then blend both together real good.
Spoon into 2 baked pie shells; form outside ring.
Put blueberry pie filling in center.
Slice bananas (1 to a pie) to cover bottom of baked pie shells.
Soften cream cheese to room temperature and cream with sugar.
Prepare whipped topping mix according to package directions.
Blend together with cream cheese mixture.
Put in pie shells.
Top with blueberry pie filling.
Chill and keep refrigerated.
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.
In a large bowl, mix together the cream cheese and sugar until light. Prepare the whipped topping mix according to package instructions, and fold into the cream cheese mixture.
Place a layer of sliced banana into the bottom of each pie shell. Spoon half of the cream cheese mixture into each pie, and spread evenly. Spoon half of the blueberry pie filling over each pie in an even layer. Cover the tops of the pies with the thawed frozen whipped topping. Chill until serving.
On bottom of oblong Pyrex pan (not greased), put blueberry pie mix.
Over this, put white cake mix, dry from box.
Sprinkle nuts over and dot with margarine.
Bake at 350\u00b0 for 40 minutes.
Mix first four ingredients well and press into bottom of a 13 x 9-inch pan.
Bake at 350\u00b0 for about 20 minutes or until light brown.
Then soften cream cheese and cream with 2 cups powdered sugar.
Mix with large Cool Whip and spread over cooled crust. Pour blueberry pie filling over the top.
Chill well.
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.
Beat together the softened cream cheese and sugar.
Add prepared Dream Whip or Cool Whip; mix well.
Spoon into baked, cooled pie shells.
Chill.
Top with blueberry pie filling and serve.
Makes 2 pies.
Mix confectioners sugar with cream cheese until creamed.
Whip Dream Whip by directions and mix into cheese and sugar mixture. Add chopped nuts.
Pour into cooled pie shells and spread with blueberry pie filling (1/2 can each).
Chill thoroughly.
May use cherry or strawberry in place of blueberry.
Mix sugar and cream cheese. Spread on the pie crust. Slice bananas. Top with Cool Whip. Put the blueberry pie filling on top.