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Results 111 - 120 of 314 for sour cream blueberry pie
111. BLUEBERRY SWIRL PIE
Crust: In saucepan melt butter. ... or 10 inch) pie plate. Bake in 400 degree ... water. Stir in blueberry pie filling and chill until ... pie crust. Spoon sour cream on top by tablespoonfuls. Cut ... whipped cream to serve.
112. BLUEBERRY JELLO
Dissolve Jello in boiling water. Mix chilled blueberry pie filling and chilled pineapple in ... refrigerator until set. Cream the cream cheese, sugar, and sour cream together. Spread over top ... Garnish with whipped walnuts.
Dissolve Jello in 2 cups ... completely congealed. Mix cream cheese, sour cream and sugar with mixer. ... congealed Jello. Top with chopped nuts.
114. BLUEBERRY SURPRISE
Tear cake into small pieces ... milk, pudding, and sour cream; blend well. Blend in ... Pour blueberries over top. Chill well in refrigerator.
115. BLUEBERRY DELIGHT
Mix in 9x13x2 inch pan, ... pineapple, undrained, and blueberry pie filling. Stir well and refrigerate ... in separate bowl: sour cream and softened cream cheese, sugar ... and sprinkle with nuts.
116. BLUEBERRY DELIGHT
In a long dish mix ... juice. Stir in blueberry pie filling. Stir well. Refrigerate and let set. Meanwhile, combine softened cream cheese with sour cream. Mix well. Sift in ... and chopped nuts. Chill.
Sift flour, baking powder, soda ... together butter, eggs, sour cream and vanilla. Batter will be ... inch pan. Spoon blueberry filling over this. Spread rest ... degrees for 45 minutes.
118. BLUE BERRY SALAD
Mix Jello and water; let thicken, but not congeal. When thick, add blueberries, drained pineapple and let congeal. Mix together and chill. ...
Dissolve Jello in boiled water. Add in pineapple, blueberry pie filling, and nuts to Jello; ... is firm, spread on topping. Keep refrigerated.
Combine flour, sugar and pecans. ... about 1 cup. Cream butter, gradually add sugar, beat ... addition. Stir in sour cream and vanilla. Combine dry ... inch. Spread with pie filling, top with remaining batter. ... Yield approximately 15 servings.
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