|The Pie and Pastry Bible|
|by Rose Levy Beranbaum|
The Pie and Pastry Bible is your magic wand for baking the pies, tarts, and pastries of your dreams -- the definitive work by the country's top baker.
Results 1 - 10 of 102 for blueberry graham dessert
Mix pudding as ... inch pan with graham crackers, pour on ... graham crackers, add blueberry pie mix. Let ... three hours in refrigerator before serving.
Mix crumbs, sugar and butter together. Then press in a large 8x13 inch pan. Mix eggs, vanilla, sugar and cream cheese and pour over crust. Bake for ...
Melt butter and ... 20 minutes at 350 degrees. Cool. Pour blueberry pie filling over top. Spread evenly. Top with whipped cream. May be baked day before.
In a large ... thickened. Add the blueberry pie filling and ... Fold in the dessert topping. Spoon into ... freeze. Garnish with additional whipped topping.
Mix graham cracker crumbs, butter ... Cool completely. Combine blueberry pie filling and dessert topping, mix well. Spread over cooled pie, chill overnight.
Combine crumbs, 1/2 ... cup sugar and dessert topping together. Smear ... remaining crumbs. Put in refrigerator for 4 hours before serving. 12 servings.
Mix above ingredients ... top of the graham cracker crust. Bake ... Spread 21 ounce can of blueberry pie filling on top. Top with Cool Whip. Cut and serve.
Mix together graham crackers, butter and ... 325 degrees for 20 minutes. Take can of blueberries and spread over baked mixture. Refrigerate for 12 hours.
Blend the crackers, ... Cool thoroughly. Mix blueberry mix with lemon ... refrigerator at least 8 hours before serving. Cover with whipped cream before serving.
Add melted butter to crushed graham crackers and powdered ... When cool, add blueberry topping mixture. Refrigerate for 8 hours. Serve with whipped cream.
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