#1627 - Easy Yellow Cake

(by Shirley McNevich)

2 cups flour
1 cup white sugar
1 cup softened butter
1 cup milk
3 tsp. baking powder
1 tsp. salt
2 tsp. vanilla
3 eggs

In a mixer add white sugar and butter--beat. Add eggs--beat. Add baking powder, salt and vanilla--beat. Slowly add milk--beat. Slowly add flour--beat until mixed, then beat for 3 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#1626 - Baked Broccoli

(by Shirley McNevich)

1/2 of an 8oz. container Philadelphia cream cheese spread with chives and onions
1 - 10.75oz. can Campbell's cream of mushroom soup
1/2 tsp. pepper
2 - 16oz. boxes frozen broccoli pieces (thawed and drained)
1 cup shredded cheddar cheese
1 sheet frozen puff pastry dough(thawed)
1 beaten egg
1/2 cup water

In a bowl add cream cheese, soup, and water--stir until mixed. Add thawed broccoli, pepper and shredded cheddar cheese--stir. Grease a 3 qt. glass baking dish. Lightly flour your counter. Use a rolling pin to roll the puff pastry dough to fit the shape of your baking dish. Pour the broccoli mixture into the greased baking dish. Place the puff pastry dough over the top of the baking dish and flute the edges of the dough so it seals against the rim of the baking dish. Use a pastry brush and brush the beaten egg all over the top of the dough. Use a knife and make a few holes in the dough for venting. Bake at 400 degrees for 30 minutes or until center is hot.

#1625 - Rocky Road Frosting

(by Shirley McNevich)

2 squares Baker's unsweetened baking chocolate
2 1/2 cups mini marshmallows
1/4 cup water
4 TBSP softened butter
2 1/2 cups sifted Domino's powdered sugar (measure before sifting)
1 tsp. vanilla
1/4 cup chopped walnuts (optional)

In a saucepan over low heat add baking chocolate, 1/2 of the marshmallows, water and softened butter--stir and melt until smooth and mixed. Remove from heat, cool slightly. Add sifted powdered sugar and vanilla--beat with a whisk until it thickens. Add the other 1/2 of the marshmallows and the chopped walnuts--stir with a spoon just until mixed.

#1624 - Cranberry Fruit Dip

(by Shirley McNevich)

1/2 of an 8oz. Philadelphia cream cheese (softened)
1 cup Ocean Spray whole berry cranberry sauce
1 cup Cool Whip (thawed)

In a mixer add cream cheese and cranberry sauce--beat until mixed. Remove bowl from mixer--add Cool Whip and stir with a spoon. Place in a dip bowl and refrigerate until cold. Serve with fruit and use as a dip.

#1623 - Microwave Strawberry Preserves

(by Shirley McNevich)

1 lb. strawberries (washed, de-stemmed and drained)
1 TBSP lemon juice
1 TBSP powdered fruit pectin (Sure-Jell)
3/4 cup white sugar

In a large glass microwave safe bowl add strawberries--mash with a potato masher. Add lemon juice and pectin--stir. Microwave on high until the mixture comes to a boil (about 3-5 minutes depending on your microwave). Remove from microwave--add white sugar and stir. Return to microwave--heat on high until it comes to a boil again. Skim off the foam that forms on the top--discard the foam. Cool to room temperature, then pour the mixture into a 1 pint jar. Refrigerate. Preserves will last about 2 weeks if refrigerated.

#1622 - Coconut Bars

(by Shirley McNevich)

1/3 cup butter
1/3 cup Domino's dark brown sugar (packed)
1/3 cup honey
1 tsp. vanilla
2 cups Quaker quick oats
1 1/3 cups Bakers angelflake coconut
1/2 cup raisins (in a saucepan cover raisins with water, bring to a boil, boil for 5 minutes, then drain)
1 cup Reese's peanut butter chips OR Nestle's semi-sweet chocolate bits

In a saucepan over low heat add butter--melt the butter and remove saucepan from heat. Add brown sugar, honey, vanilla, oats, drained raisins, coconut, and peanut butter OR chocolate chips--stir just until mixed. Press the mixture into a greased 8 x 8 baking pan. Bake at 400 degrees for 15-20 minutes or until browned. Cool completely, then cut into bars.

#1621 - Layered Peanut Butter Brownies

(by Shirley McNevich)

1 box Duncan Hines brownie mix
1 cup milk
1 - 3.4oz. box Jell-O vanilla instant pudding
1 cup Jif peanut butter
1/2 cup Domino's powdered sugar
1 1/2 cups Cool Whip (frozen--do NOT thaw)
3 squares Baker's semi-sweet baking chocolate
1/2 cup chopped peanuts

Prepare brownie mix according to box directions using a 9 x 13 cake pan--let them cool. In a bowl add milk and vanilla pudding mix--mix with a whisk. Add peanut butter and powdered sugar--whisk until well mixed. Cover the bowl with Saran wrap and refrigerate until brownies are completely cooled. Remove bowl from refrigerator and spread the pudding mixture evenly over the top of the brownies. In a microwave safe bowl add baking chocolate and frozen Cool Whip--microwave on high for 1 minute, then stir. Keep microwaving on high for :20 more seconds at a time and stir until smooth. Let the chocolate cool, then spread it on top of the pudding layer. Sprinkle the peanuts over the top--refrigerate until cold.

#1620 - Banana Cream Cheesecake

(by Shirley McNevich)

1 box Duncan Hines white cake mix
4 eggs
3 TBSP canola oil
2/3 cup Domino's dark brown sugar (packed)
2 ripe bananas (peeled and sliced into coin shaped pieces)
2 - 8oz. Philadelphia cream cheese (softened)
1 1/2 cups milk
1 1/2 cups Cool Whip (thawed)

Measure out 1 cup of the dry cake mix--save for later. In a mixer add the rest of the dry cake mix, 1 egg, canola oil, and 1/3 cup of the brown sugar--beat until it makes crumbs. Press the crumb mixture into the bottom and slightly up the sides of a greased 9 x 13 cake pan. Place the coin shaped bananas evenly all over the crust. In a mixer add cream cheese and the other 1/3 cup brown sugar--beat. Add the 1 cup saved cake mix and 3 eggs--beat until mixed, then beat on high for 1 minute. Add milk--beat (batter will be thin). Pour the batter over the top of the bananas. Bake at 300 degrees for 45-50 minutes or until center is almost set. Cool to room temperature, then refrigerate overnight. Spread the Cool Whip over the top before serving.

#1619 - Double Decker Knox Blocks

(by Shirley McNevich)

3 - 3oz. boxes of Jell-O gelatin (any flavor)
3 envelopes Knox gelatin
2 1/2 cups boiling water
1/2 pint heavy whipping cream

In a bowl add all three boxes of Jell-O, all three envelopes of Knox gelatin and boiling water--stir until dissolved. Add the whipping cream--stir. Pour the mixture into a 9 x 13 cake pan. Cool completely, then refrigerate overnight. Cut into squares.

#1618 - Pineapple Cream Cheese Pie

(by Shirley McNevich)

1/3 cup white sugar
1 TBSP cornstarch
1 cup Dole crushed pineapple (do NOT drain)
1 - 9" pie crust dough
1 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
1/2 tsp. salt
2 eggs
1/2 cup milk
1 tsp. vanilla
1/4 cup chopped pecans

In a saucepan add 1/3 cup white sugar, cornstarch and the pineapple/juice (stir while adding crushed pineapple a little at a time so the cornstarch doesn't get lumpy). Place the saucepan on the stove over medium heat--cook and stir until thickened. Remove from heat and cool to room temperature. Grease a 9" pie plate with Pam, insert pie crust dough, flute the edges and spray the inside of the pie dough with Pam. In a mixer add cream cheese, 1/2 cup white sugar and salt--beat. Add eggs--beat. Add milk and vanilla--beat. Spread the pineapple mixture on the bottom of the pie crust dough. Pour the cream cheese batter on top of the pineapple mixture. Sprinkle the chopped pecans over the cream cheese mixture. Bake at 400 degrees for 15 minutes, reduce heat to 325 degrees (without opening the oven door) and continue baking for 40 minutes. Cool completely, then refrigerate until cold.

#1617 - Cream Cheese Peach Cake

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 stick softened Parkay margarine
1 1/4 cups white sugar
2 eggs
1/4 cup milk
1 tsp. vanilla
2 cups sifted CAKE flour (measure before sifting)
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 - 10oz. jar peach preserves (NOT jelly)
Topping: 2 cups Baker's angelflake coconut; 2/3 cup Domino's dark brown sugar (packed); 1 tsp. cinnamon; 1/4 cup Parkay margarine (melted)

In a mixer add cream cheese, 1 stick Parkay and white sugar--beat. Add eggs, milk and vanilla--beat. Add baking powder, baking soda and salt--beat. Slowly add flour--beat. Pour HALF of the batter into a greased and floured 9 x 13 cake pan. Spoon all of the peach preserves over the top of the batter evenly. Carefully pour the rest of the batter over the peach preserves. Bake at 350 degrees for 35-40 minutes. In a bowl add coconut, brown sugar, cinnamon and melted Parkay--stir to mix. Spread the coconut mixture evenly over the top of the warm cake. Turn your oven temperature up to "broil" and broil the cake until topping is golden brown (about 3 to 5 minutes). Cool completely.

#1616 - Chocolate Cream Cheese Pie

(by Shirley McNevich)

1 - 3oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
1 tsp. vanilla
1/3 cup Hershey's cocoa
1/3 cup milk
1 - 8oz. Cool Whip (thawed)
1 - 9" Keebler ready-made graham cracker crust
Nestle's mini chocolate chips

In a mixer add cream cheese, white sugar and vanilla--beat. Add milk and cocoa--beat. Remove bowl from mixer--add Cool Whip and stir with a wooden spoon just until mixed. Spoon the mixture into the graham cracker crust. Sprinkle some mini chocolate chips over the top. Refrigerate until cold.

#1615 - Peanut Butter Chip Brownie

(by Shirley McNevich)

3/4 cup Hershey's cocoa
1/2 tsp. baking soda
2/3 cup melted butter
1/2 cup boiling water
2 cups white sugar
2 beaten eggs
1 1/2 cups flour
2 tsp. vanilla
1/4 tsp. salt
1 - 12oz. bag Reese's peanut butter chips

In a bowl add cocoa and baking soda--add 1/3 cup of the melted butter and stir. Add boiling water--stir until thick. Add white sugar and beaten eggs--stir just until mixed. Add the other 1/3 cup melted butter--stir just until mixed. Add flour, vanilla and salt--stir just until mixed. Add peanut butter chips--stir just until mixed. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes.

#1614 - Chewy Chocolate Cookies

(by Shirley McNevich)

1 1/4 cups softened butter
2 cups white sugar
2 eggs
2 tsp. vanilla
2 cups flour
3/4 cup Hershey's cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup chopped nuts

In a mixer add butter and white sugar--beat. Add eggs--beat. Add vanilla and cocoa--beat. Add baking soda and salt--beat. Slowly add flour--beat. Add chopped nuts--beat. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-10 minutes--let them sit on cookie sheets for 2 minutes before removing them.

#1613 - Chocolate Chip Pie

(by Shirley McNevich)

1 unbaked pie dough
2 eggs
1/2 cup flour
1/2 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
1 1/2 sticks softened butter
1 - 6oz. bag Nestle's semi-sweet chocolate bits
1 cup chopped nuts

Place unbaked pie dough into a greased 9" pie plate, flute the edges of the dough, and spray the inside of the dough with Pam. In a mixer add eggs--beat until foamy. Add flour, white sugar and brown sugar--beat. Add butter--beat. Remove bowl from mixer--add chocolate bits and nuts--stir. Pour the mixture into the prepared pie dough. Bake at 325 degrees for 55 to 60 minutes or until inserted knife comes out clean.

#1612 - Sweet and Sour Sesame Chicken

(by Shirley McNevich)

1 1/2 cups white sugar
8 TBSP Heinz ketchup
1 cup white vinegar
2 TBSP soy sauce
2 tsp. garlic powder
3 boneless/skinless chicken breasts
sesame seeds
canola oil for frying

Place chicken breasts one at a time on a cutting board--salt and pepper both sides of the breast (to your taste), then cut the breast into 1" pieces. Repeat with all chicken breasts--set aside. In a bowl add white sugar and ketchup--stir. Add vinegar, soy sauce and garlic powder--stir until mixed. In a frying pan add some canola oil--fry all of the chicken pieces on both sides until browned. Grease a 9 x 13 glass baking dish. Pour 1/3 of the vinegar mixture on the bottom of the greased baking dish. Place the chicken pieces in a single layer on top of the vinegar mixture. Pour the rest of the vinegar mixture on top of the chicken pieces. Sprinkle sesame seeds on top of the chicken pieces (if you wish). Cover the baking dish with foil and bake at 350 degrees for 45 minutes to 1 hour (or until chicken is done). Serve with cooked rice.

#1611 - Fruit and Yogurt Pie

(by Shirley McNevich)

1 ready-made Keebler graham cracker crust
2 - 8oz. containers vanilla yogurt
1 - 8oz. Cool Whip (thawed)
2 cups diced strawberries (sweetened with white sugar if you wish)--substitute other berries for strawberries if you wish

In a bowl add yogurt and Cool Whip--stir until mixed. Add diced strawberries--stir. Pour the mixture into the graham cracker crust--freeze until hard. Place on your counter 30 minutes before cutting.

#1610 - Pecan Crust Lemon Pie

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 cup Domino's powdered sugar
2 - 3.4oz. boxes Jell-O lemon INSTANT pudding/pie filling
3 cups milk
1 - 8oz. Cool Whip (thawed)
Baker's angelflake coconut for sprinkling
Crust: 4oz. crushed pecans; 1 stick softened Parkay margarine; 1 cup flour

In a bowl add crushed pecans, softened margarine and flour--use your hands or a pastry blender and mix until it makes crumbs. Press the mixture into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees for 20 minutes, then cool completely. In a mixer add cream cheese and powdered sugar--beat. Spread the cream cheese mixture evenly over the cooled crust. In a bowl add both boxes of lemon pudding mix and the milk--beat with a whisk until smooth, then refrigerate the cake pan and pudding mixture until pudding mixture starts to set. Remove from refrigerator--spread the lemon mixture evenly over the cream cheese layer. Spread the Cool Whip over the pudding layer. Sprinkle coconut evenly on top of the Cool Whip. Refrigerate until cold.

#1609 - Sour Cream Fruit Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1/2 cup Breakstone's sour cream
1/4 cup white sugar
1/4 cup Domino's dark brown sugar (packed)
1 or 2 TBSP maple syrup

In a mixer add cream cheese, white sugar, brown sugar, sour cream, and maple syrup--beat until smooth. Refrigerate until cold.

#1608 - Cereal Snack Mix

(by Shirley McNevich)

7 cups Kellogg's Crispix cereal
2 cups Cheezit crackers
1 cup thin pretzel sticks
3 TBSP olive oil
1 tsp. McCormick's Italian seasoning
1/2 cup Parmesan cheese

In a large Ziploc bag add cereal, crackers and pretzels--set aside. In a bowl add olive oil, Italian seasoning--stir. Pour the olive oil mixture over the cereal mixture and zip the bag--shake to coat. Open the bag, add Parmesan cheese--zip the bag and shake to coat.

#1607 - Sour Cream Sugar Cookies

(by Marthe [Engle] Sweetser - friend)

2 cups white sugar
2 sticks softened Parkay margarine
2 eggs
1 cup Breakstone's sour cream
2 tsp. vanilla
1 tsp. baking soda dissolved in 1/3 cup hot water
2 tsp. baking powder
4 cups flour
(dough will be soft--do NOT add more flour)

In a mixer add white sugar, Parkay--beat. Add eggs--beat. Add sour cream, vanilla and baking powder--beat. Add hot water/baking soda--beat. Slowly add flour--beat. Drop by teaspoonfuls on to greased cookie sheets--bake at 400 degrees for 7 minutes. Optional--use pinches of white sugar to sprinkle the top of the cookies before baking.

#1606 - Crockpot Barbequed Beef

(by Kim [Knecht] Bickel - friend)

1 - 3lb. boneless sirloin tip roast (smaller if you wish)
1/2 tsp. garlic salt
1 chopped onion
1 cup chopped celery
2 TBSP Domino's dark brown sugar
1 cup Heinz ketchup
3 TBSP Worcestershire sauce
2 TBSP cider vinegar
1 TBSP liquid smoke (optional)
1/4 cup water

Spray the inside of the crockpot with Pam and place the roast in the crockpot. Sprinkle/rub the garlic salt on the top of the roast. In a bowl add the rest of the ingredients--stir until mixed. Pour the whole mixture over the roast. Cover with the lid and cook on low for 8 hours or until beef is tender. Cut and serve on rolls, etc.

#1605 - Raisin Carrot Cookies

(by Kim [Knecht] Bickel - friend)

1 cup white sugar
1 egg
1/2 cup finely grated carrots
2 cups sifted flour
1/2 cup softened butter
1 tsp. lemon flavoring
1/2 cup raisins (place in a saucepan, cover with water, bring to a boil, cook for 5 minutes and drain)
2 tsp. baking powder
1/2 tsp. salt

In a mixer add butter, white sugar and egg--beat. Add salt and baking powder--beat. Add lemon flavoring and grated carrots--beat. Slowly add flour--beat. Remove bowl from mixer--add drained raisins--stir with a wooden spoon. Drop by teaspoonfuls on to greased cookie sheets. Bake at 375 degrees for 8-12 minutes.

#1604 - Philly Springform Cheesecake

(by Shirley McNevich)

Crust: 1 1/2 cups graham cracker crumbs; 1/4 cup white sugar; 1/2 cup softened butter
Batter: 3 - 8oz. Philadelphia cream cheese (softened); 1 1/4 cups white sugar; 2 TBSP flour; 4 eggs; 1 TBSP vanilla; 2 TBSP sour cream from an 8oz. sour cream (save the rest)
Topping: remaining sour cream; 1/3 cup white sugar; 1/2 tsp. vanilla

In a bowl add graham cracker crumbs, 1/4 cup white sugar and butter--mix to form crumbs. Press the crumb mixture into the bottom of a greased 8" springform pan. In a mixer add cream cheese--beat. Add 1 1/4 cups white sugar--beat. Add eggs and flour--beat. Add 1 TBSP vanilla and 2 TBSP sour cream--beat. Pour batter over the graham cracker crust. Bake at 450 degrees for 10 minutes--reduce heat to 350 degrees without opening the oven door and continue baking for 1 hour. Turn off the oven, open the oven door a crack. In a bowl add the remaining sour cream, 1/3 cup white sugar and 1/2 tsp. vanilla--stir. Remove cheesecake from oven, spread the sour cream mixture over the top of the cheesecake, return it to oven (oven should be OFF) and close the oven door. Let the cheesecake completely cool in the oven (about 2 hours). Refrigerate overnight.

#1603 - White Chocolate Cupcakes

(by Shirley McNevich)

1/3 cup softened butter
3/4 cup white sugar
2 eggs
1 1/2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 box Baker's white chocolate baking chocolate
2 tsp. vanilla
1 cup milk + 1 TBSP milk

In a mixer add butter, white sugar and eggs--beat. Add baking powder and salt--beat. Add vanilla--beat. Measure 4oz. of white chocolate from the box, unwrap it and place it in a microwave safe bowl--melt the chocolate in the microwave according to box directions. Add melted chocolate to the batter--beat. Add half of the flour--beat. Add half of the milk--beat. Add the other half of the flour--beat. Add the other half of the milk and the TBSP of milk--beat. Place cupcake liners into muffins tins--fill each 2/3 full with batter. Bake at 325 degrees for 20-25 minutes. Cool completely. Frost as desired (you can use our cream cheese frosting recipe #308). Once frosted, you can take some more of the baking chocolate, unwrap and grate it, then sprinkle it on top of the frosted cupcakes.

#1602 - Yellow Carrot Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix (with pudding in the mix)
1/3 cup Domino's dark brown sugar (packed)
2 tsp. cinnamon
1/2 cup water
1/3 cup canola oil
3 eggs
2 cups grated carrots
1/2 cup raisins (place in saucepan, cover with water, bring to a boil, cook for 5 minutes, then drain)

In a mixer add cake mix, brown sugar, cinnamon, water, canola oil, and eggs--beat on low until mixed, then beat on medium speed for 2 minutes. Remove bowl from mixer--add carrots and drained raisins--stir with a wooden spoon. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 40-50 minutes--test with a toothpick for doneness. Cool completely, then frost with cream cheese frosting (you can use our recipe #308).

#1601 - Buttercream Frosting

(by Shirley McNevich)

1/2 cup Crisco solid shortening
1 stick softened butter
2 tsp. vanilla
4 cups Domino's powdered sugar
1 or 2 TBSP milk

In a mixer add Crisco, butter and vanilla--beat. Slowly add powdered sugar--beat. Add 1 TBSP milk--beat for 3 minutes. Test the consistency--if too thick add another TBSP of milk and beat for 3 more minutes. For chocolate buttercream frosting, add 1 TBSP of Hershey's cocoa at a time and beat--taste the frosting. Continue adding 1 TBSP of Hershey's cocoa at a time and beat between additions until it has the amount of chocolate flavor you like.

#1600 - Square Chocolate Cake

(by Shirley McNevich)

1 egg
1/3 cup Hershey's cocoa
1/2 cup softened Parkay margarine
1 cup buttermilk
1 tsp. baking powder
1 tsp. baking soda
1 cup white sugar OR 1 cup Domino's dark brown sugar (packed)
1 1/2 cups flour

In a mixer add Parkay and sugar--beat. Add egg--beat. Add cocoa, baking powder and baking soda--beat. Slowly add buttermilk--beat. Slowly add flour--beat. Pour batter into a greased and floured 8 x 8 x 2 square cake pan. Bake at 350 degrees for 25-30 minutes--test with a toothpick for doneness. Cool completely, then frost as desired.

#1599 - Linguine and Broccoli

(by Kim [Knecht] Bickel - friend)

8oz. raw linguine noodles
1 cup fresh broccoli (cut into bite sized pieces)
2 TBSP butter
1lb. skinless/boneless chicken breasts (cut into bite sized pieces)
1 - 10.75oz. can Campbell's cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/2 tsp. pepper
salt and pepper

Sprinkle both sides of the chicken breasts with salt and pepper (to your taste)--cut the chicken into bite sized pieces. In a skillet over medium heat add butter--melt. Add chicken pieces--cook until no longer pink inside. In a large saucepan add water, salt and linguine and cook according to package directions. When linguine has 5 minutes left to cook, add the broccoli pieces. When linguine and broccoli are done, drain but do not rinse. In the skillet with the chicken pieces add milk, mushroom soup, Parmesan cheese and 1/2 tsp. pepper--stir. Add linguine/broccoli mixture to chicken mixture--stir and cook over medium heat until hot.

#1598 - Cream Cheese Pie Crust Dough

(by Shirley McNevich)

1 cup softened Philadelphia cream cheese
3 cups flour
1 cup softened butter
1/2 cup white sugar
1 tsp. salt
1/2 tsp. baking powder

In a mixer add cream cheese, butter, and white sugar--beat. Add salt and baking powder--beat. Slowly add flour--beat. Shape the dough into two or three smaller balls, then roll the dough balls on a floured counter with a rolling pin until they are large enough for your pie plate. Roll up unused crusts in Saran Wrap and freeze until you need it.

#1597 - Cream Cheese Blueberry Dessert

(by Shirley McNevich)

1 cup graham cracker crumbs
1/2 cup softened Parkay margarine
2 TBSP white sugar
1 - 8oz. Cool Whip (thawed)
1 1/2 cups Domino's powdered sugar
1 - 8oz. Philadelphia cream cheese (softened)
1 can Lucky Leaf blueberry pie filling (or other flavor if you wish)

In a bowl add graham cracker crumbs, white sugar and Parkay--stir. Press the mixture into a greased 9 x 13 cake pan. In a mixer add cream cheese and powdered sugar--beat. Remove bowl from mixer--add Cool Whip and stir. Spread the cream cheese mixture evenly over the graham cracker mixture. Refrigerate until firm. Remove from refrigerator--spread pie filling over the top. Return to refrigerator until cold.