Blueberry Cream Cheese Pie
2 Unbaked pie shells 2 cups confectioners sugar
1 cup pecans (optional) 16 oz. Cool Whip
1 pkg. (8 oz) cream cheese (softened) Blueberry Pie Filling
(see below)
Break up pecans, put half in each pie shell.
Bake at 350 until pie shells are lightly browned. Cool.
Mix cream cheese with confectioners sugar. Beat until creamy.
Divide between 2 pie shells.
Layer cool whip then pie filling. Top with another layer of Cool Whip. Chill at least 1 hour before serving.
Blueberry Stack Cake
Cake:
1/3 cup cooking oil 4 eggs
½ tsp. Butternut flavoring 2/3 cup water
1 Butter Recipe cake mix
Mix together ingredients and follow directions on cake mix for baking. Bake in 6 layers. Cool Completely.
Filling:
1 pkg. (8 oz.) cream cheese 9 oz. Cool Whip
1 ½ cups granulated sugar
Cream sugar and cream cheese. Beat in Cool Whip. Chill.
Stack cake layers with a layer of cream cheese filling, layer of pie filling (see recipe below). Repeat.
*This recipe yields 1 4-layer cake and a half.
* FREEZE cake!
Lazy Day Blueberry Pie (cobbler)
4 cups blueberries 3 cups sugar, divided
½ cup water 1 ½ cups
self-rising flour
½ cup butter (1 stick) 1 cup milk (or water)
Cook blueberries, 1 ½ cups sugar, and ½ cup water until boiling. In 9x13 pan melt 1 butter. Mix 1 ½ cups flour, 1 ½ cups sugar, and 1 cup milk. Pour into melted butter. Add hot berry mixture. Bake at 425 for 25 minutes, or until browned.
Blueberry Pie Filling
6 cups blueberries ¼ cup water
¾ cup granulated sugar 1 Tbsp. lemon juice
Mix ingredients together and bring to a boil. As berries start to boil, mix in the following:
½ cup flour ¼ cup sugar
(if using frozen berries, increase to ¾ cup)
Mix together and cook until thickened. Cool completely for pie and stack cake recipes.
