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.
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.
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.
Line bottom of pie shell with bananas. Top with blueberry pie filling. Top with Cool Whip. Refrigerate.
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.
Prepare Dream Whip as directed on package.
Blend powdered sugar into softened cream cheese.
Blend Dream Whip into this and add lemon juice.
Pour into the prepared pie shell.
Scoop out the middle with a spoon (just push it to the sides so the middle will be scooped out).
Cover scooped out area with sliced bananas and top with blueberry pie filling.
Chill several hours before serving.
Mash cream cheese and mix with sugar.
Combine Cool Whip and spread over crusts.
Sprinkle with chopped nuts.
Cover with blueberry pie filling.
Put in refrigerator until ready to serve.
Slice bananas over crust. Mix cool whip, cream cheese, and sugar with mixer until smooth. Pour over bananas. Cover with blueberry pie filling. Let cool and then serve.
Slice bananas in bottom of pie crusts.
Mix cream cheese with Cool Whip or Dream Whip.
Put over bananas.
Top with blueberry pie filling and chill.
Be sure pie shell is cool.
Slice bananas to cover bottom of shell.
Beat cream cheese, sugar and whipped topping together. Spread over bananas.
Cover with blueberry pie filling. Refrigerate 3 hours before serving.
Line crust with bananas (sliced).
Cream together the sugar, cream cheese and lemon juice.
Fold into Cool Whip.
Spread over bananas and top with blueberry pie filling.
Chill.
Cream the cream cheese and confectioners sugar together.
Add Cool Whip.
Pour into graham cracker crust and shape around graham cracker crust.
Chill.
Top with blueberry pie filling.
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.
Crumble angel food cake.
Mix softened cream cheese with milk and sugar.
Add Cool Whip.
Stir in cake until thoroughly mixed. Press into layer pan.
Top with blueberry pie filling. Refrigerate 1 hour before serving.
Or, refrigerate cake mixture overnight and top with pie filling the next day just before serving.
(Put pie filling in refrigerator to chill.)
Mix and cook cake mix as directed.
Make 4 layers or make 2 layers and split.
Mix softened cream cheese and blend in Cool Whip and sugars.
Spread mixture between each layer and top with blueberry pie filling, including top of cake.
Real good!
Preheat oven 400 degrees.
Pie Crust: Sift flour, salt, sugar into 9-inch pie pan.
Combine oil and milk in a cup.
Pour onto flour mixture; mix and form pie crust.
Poke crust with fork (holes).
Bake 12 to 15 minutes.
Pie Filling: Stir cream cheese to soften.
Add powdered sugar and vanilla; beat until smooth.
Fold whipped cream into cream cheese mixture.
Spoon filling into baked pastry shell.
Top with blueberry pie filling or blueberries.
Chill to set--enjoy.
large bowl cream butter with sugar until fluffy.
Add
Line bottom of pie crust with bananas.
Prepare Dream Whip. Combine cream cheese, sugar and lemon juice.
Fold in Dream Whip. Spread over bananas.
Top with blueberry pie filling.
Chill before serving.
Cream together cream cheese and sugar.
Add Cool Whip and mix well.
In crusts, layer each with sliced bananas.
Pour 1/2 of creamed mixture in each crust.
Top with blueberry pie filling (1/2 can on each).
Refrigerate.
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.