#3492 - Cookie Dough Cobbler

(by Shirley McNevich)

2 - 21oz. cans Lucky Leaf cherry, blueberry or apple pie filling
1 - 16oz. package refrigerated chocolate chip cookie dough
1 cup Quaker quick oats

Spread both cans of pie filling evenly into a greased 9 x 13 cake pan. Break the cookie dough into small (raisin sized) pieces and place them in a bowl with the quick oats. Use your hands to mix the oats and cookie dough pieces. Sprinkle the cookie dough mixture evenly over the top of the pie filling. Bake at 375 degrees for 20-25 minutes or until top is golden brown.

#2656 - Blueberry Delight

(by Aunt Faye [Herman] Minier)

Crust: 1 cup graham cracker crumbs; 1/4 cup butter (melted); 2 TBSP white sugar

Filling: 1 envelope Dream Whip; 1 cup Domino's powdered sugar; 1 - 8oz. Philadelphia cream cheese (softened)

Topping: 1 can blueberry pie filling

In a bowl add graham cracker crumbs, melted butter and white sugar--stir to mix. Press the mixture into the bottom of an 8" square baking pan. Prepare Dream Whip according to envelope directions--set aside. In a mixer add cream cheese and powdered sugar--beat. Add prepared Dream Whip--beat. Spread the cream cheese mixture over the graham cracker crust. Refrigerate for 1 hour, then spread blueberry pie filling all over the top. Refrigerate until cold.

#2640 - Blueberry Shortcake

(by Shirley McNevich)

2 1/3 cups original Bisquick mix
1/2 cup milk
3 TBSP white sugar
3 TBSP butter or Parkay margarine (melted)
1 can Lucky Leaf blueberry pie filling

Pre-heat oven to 400 degrees. By hand, stir the Bisquick, milk, sugar, and melted butter/margarine until a soft dough forms. Pour batter in an 8 x 8 x 2 cake pan or a 9 inch round cake pan. Pat dough down with your hand until it's even all over the bottom of the pan. Bake for 15 - 20 minutes until golden brown. Test with a toothpick for doneness. To serve, place a piece of shortcake in a bowl, crumble the cake into small pieces, scoop some of the blueberry pie filling over the top, and add a little cold milk.

#2614 - Blueberry Crunch Cake

(by Shirley McNevich)

1 cup softened butter
1 3/4 cups white sugar
1 tsp. vanilla
4 eggs
3 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 - 21oz. can Lucky Leaf blueberry pie filling
1/4 tsp. nutmeg
Glaze Topping: 1 1/4 cups Domino's powdered sugar; 1 TBSP softened butter; 2-3 TBSP milk

In a mixer add 1 cup softened butter, white sugar and vanilla--beat. Add eggs--beat. In a bowl add flour, baking powder and salt--stir. Remove bowl from mixer--add flour mixture--stir with a wooden spoon. Spread half of the batter on a greased and floured 10 x 15 jelly roll pan. Open pie filling--add nutmeg to pie filling--stir well. Spread all of the blueberry filling over the batter in the jelly roll pan. Spoon the remaining batter all over the blueberry filling. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. While it's baking, in a bowl add powdered sugar, 1 TBSP softened butter and milk--stir until well mixed. If too thick add a little more milk. If too thin add a little more powdered sugar. Remove cake from oven and drizzle glaze all over the top. Cool completely.

#1866 - Blueberry Cheesecake Crumb Pie

(by Shirley McNevich)

Crust: 1 cup flour; 2 TBSP Domino's powdered sugar; 1 stick softened butter

Filling: 1 - 3oz. Philadelphia cream cheese (softened); 1/2 cup Domino's powdered sugar; 1 tsp. vanilla; 1 cup heavy whipping cream; 1 can blueberry OR cherry pie filling

In a bowl add flour, 2 TBSP powdered sugar and softened butter--mix with a pastry blender until crumbly. Grease a 9" pie plate. Press the mixture into the bottom and up the sides of the pie plate. Prick the crust a few times with the prongs of a fork. Bake at 425 degrees for 8-10 minutes or until lightly browned. Cool completely. In a mixer add whipping cream and beat until stiff--set aside. In a mixer add cream cheese, 1/2 cup powdered sugar and vanilla--beat. Add whipped cream to cream cheese mixture--stir with a spoon. Spread the mixture into the cooled pie crust. Refrigerate until cold. Remove from refrigerator--spread pie filling over the top. Refrigerate until cold.

#1778 - Blueberry Heaven

(by Shirley McNevich)

1 cup graham cracker crumbs
1/4 cup butter (melted)
1 cup Domino's powdered sugar
1 - 8oz. Philadelphia cream cheese (softened)
1 envelope Dream Whip
1 can Lucky Leaf blueberry pie filling

In a bowl add graham cracker crumbs and melted butter--stir. Press the mixture into the bottom of a greased 8 x 8 dish. Prepare Dream Whip according to envelope directions--set aside. In a mixer add cream cheese and powdered sugar--beat until creamy. Add Dream Whip--beat until well mixed. Spread 1/2 of the blueberry pie filling over the graham cracker crust. Spread 1/2 of the cream cheese mixture evenly over the pie filling. Spread the rest of the blueberry pie filling over the cream cheese mixture. Spread the rest of the cream cheese mixture on top of the blueberry pie filling. Refrigerate overnight.

#1662 - Blueberry Frosting/Icing

(by Shirley McNevich)

1 - 21oz. can Lucky Leaf blueberry pie filling
1/2 cup Crisco shortening
pinch of salt
4 TBSP milk
1lb. sifted Domino's powdered sugar

In a mixer add pie filling and Crisco--beat on LOW until mixed. Add salt and milk--beat on LOW until mixed. Turn mixer on LOW, slowly add powdered sugar--keep beating until mixed. Once mixed, turn mixer speed on medium and beat for 3 minutes. If frosting is too thick, add a little more milk. If frosting is too thin, add a little more powdered sugar. (Make sure you follow the LOW speed directions above--if the blueberry pie filling spills out of the mixer bowl it will stain whatever it hits).

#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.

#1211 - Blueberry Surprise Cake

(by Shirley McNevich)

3 cups cake flour
1 tsp. baking powder
1 tsp. baking soda
1 cup white sugar
2 sticks butter (softened)
1 cup sour cream
1 tsp. vanilla
2 - 16oz. cans Lucky Leaf blueberry pie filling (or any berry flavor)
2 eggs
Topping: 1/4 cup cake flour; 1/4 cup white sugar; 3 TBSP softened butter; Domino's powdered sugar

Into a large bowl sift the 3 cups cake flour, baking powder, white sugar and baking soda. Add 2 sticks softened butter--mix with your hands or with a pastry blender to form crumbs. In a mixer add crumb mixture and eggs--beat. Add sour cream and vanilla--beat. Put half of the batter into a greased 9 x 13 cake pan. Spread all of the blueberry pie filling on top of the batter. Pour the rest of the batter on top of the pie filling. In a separate bowl add 1/4 cup cake flour, 1/4 cup white sugar and 3 TBSP softened butter--mix with your hands or with a pastry blender until it makes crumbs. Sprinkle the crumbs on top of the last layer of cake batter. Bake at 375 degrees for 45 minutes. Cool completely, then sprinkle powdered sugar over the top of the cake before cutting.

#1084 - Blueberry Dream Whip Pie

(by Shirley McNevich)

1 - ready-made graham cracker crust (or make your own)
1 envelope Dream Whip
1 cup Domino's powdered sugar
1 - 8oz. Philadelphia cream cheese
1 cup Lucky Leaf blueberry pie filling

Prepare Dream Whip according to envelope directions--set aside. In a mixer add cream cheese and powdered sugar--beat. Add prepared Dream Whip to the cream cheese mixture in the mixer--beat. Pour cream cheese mixture evenly into graham cracker crust. Place the crust in refrigerator for one hour, then remove it from refrigerator and spread blueberry pie filling on top of cream cheese mixture in the graham cracker crust. Refrigerate overnight.

#832 - Blueberry No Bake Cheesecake

(by Shirley McNevich)

1 - 9" Keebler ready-made graham cracker crust
1 - 8oz. Philadelphia cream cheese
1/2 cup white sugar
1 cup sour cream
2 tsp. vanilla
1 - 8oz. Cool Whip (thawed)
1 can Lucky Leaf blueberry pie filling

In a mixer add cream cheese and white sugar--beat. Add vanilla and sour cream--beat. Remove bowl from mixer and add Cool Whip--fold in with a spoon. Pour batter into graham cracker crust. Refrigerate a few hours, remove from refrigerator and add blueberry pie filling on top, then refrigerate overnight before serving.

#521 - Blueberry Pie

(crust by Harriet Weaver; blueberry pie by Shirley McNevich)

Pie crust:
5 cups flour
2 cups Crisco (generous, heaping)
1/2 stick of margarine or butter
2 tsp. salt
1/4 tsp. Arm & Hammer baking soda
1 egg
1 TBSP cider vinegar
Filling: 1 - 21oz. Musselman's OR Lucky Leaf blueberry pie filling
Crumbs: 1/2 cup white sugar, 3/4 cup flour, 1/3 cup butter

Using your hands or a pastry blender, mix flour, crisco, margarine, salt, and baking soda until it's crumbly. Set aside. In a measuring cup, add egg and vinegar and beat with a fork. Add water until the egg mixture and the water meet the 1 cup line on your measuring cup. Beat with a fork. Add the egg mixture to the dry ingredients. Mix everything with hands until you can form a ball. Roll out the dough.

Spray a 10" pie plate with Pam cooking spray. Roll out one crust and place in pie plate. Spray the dough (inside and edges) with Pam cooking spray. Pour blueberry pie filling into the crust, then place second pie dough on top and flute the edges (wet edges of each crust lightly with water OR Pam before fluting edges). Poke holes all over top crust using a knife to vent and sprinkle a little white sugar over the top crust. OPTIONAL: instead of adding top pie crust, in a bowl add the white sugar, flour, and butter--mix with your hands to make crumbs, then sprinkle crumb mixture evenly on top of blueberry pie filling. Place pie plate on a cookie sheet to catch any drips while baking, and bake at 400 degrees for 40 minutes or until crust or crumbs are browned lightly.

#270 - Blueberry Cheese Pie

(by Shirley McNevich)

1 Keebler ready-made graham cracker crust
1 - 21oz. can blueberry pie filling (or any other berry pie filling)
8oz. softened Philly cream cheese
1/2 cup white sugar
2 eggs
8oz. Cool Whip (optional)

In the mixer, add cream cheese and sugar--beat together, then add eggs and beat well. Pour this mixture into the graham cracker crust. Bake at 325 degrees for 25-30 minutes. Remove from oven and cool completely. Spread pie filling on top and garnish with Cool Whip if you choose. Chill overnight before serving. Keep refrigerated.