Blueberry Pineapple Cream No Bake Food

BLUEBERRY PINEAPPLE CREAM

Steps:

• In a bowl, combine the graham cracker crumbs, butter and sugar. Press into a 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool completely. , Meanwhile, drain the pineapple juice into a saucepan; set pineapple aside. Add marshmallows to juice; cook and stir until melted. Remove from the heat and cool for 10 minutes. , In a large bowl, beat cream cheese until smooth. Add marshmallow mixture; beat well. Fold in the pineapple and whipped topping; spread half over crust. Cover with pie filling. Chill for 30 minutes. Top with the remaining cream cheese mixture. Sprinkle with additional graham cracker crumbs if desired. Chill for 30 minutes. Store in the refrigerator.

BLUEBERRY PINEAPPLE CREAM (NO BAKE)

Steps:

• Preheat oven to 350°.
• Toast corn flakes in a 13X9" pan for 8-10 minutes. Be careful not to burn, not all ovens bake the exact same.
• Combine butter and sugar.
• Pour over cereal;stir until evenly coated.
• Press in the 13X9" pan. Refrigerate for 30 minutes.
• In medium saucepan, stir marshmallows and the reserved pineapple juice.
• over low heat until melted. Cool for 10 minutes.
• In large mixing bowl, beat cream cheese until smooth.
• Add marshmallow mixture; beat well.
• Fold in the pineapple and whipped topping; spread half over crust.
• Cover with pie filling, and chill for 30 minute.
• Fold in the pineapple and Cool Whip.
• Pour half of this mixture over the base.
• Spoon blueberry pie filling over the top. Freeze for 2 hours.
• Refrigerate remaining cheese mixture. After 2 hours, spread the cheese mixture over the blueberries.
• Refrigerate.

ULTIMO'S NO-BAKE BLUEBERRY SQUARES

Steps:

• In a medium bowl, stir together the graham cracker crumbs and 3 tablespoons of sugar. Mix in the melted butter. Sprinkle evenly into the bottom of a 9 inch square baking dish, and pack down into a solid crust.
• In a large bowl, beat cream cheese with 1 cup of sugar until smooth. Stir in salt and lemon juice. Fold in the whipped topping until well blended, then fold in the frozen blueberries. Spoon over the crust in the baking dish, and spread evenly. Cover with plastic wrap and refrigerate for at least 1 hour before slicing into squares and serving.

BLUEBERRY CHEESECAKE [NO BAKE]

Steps:

• 1. 1. Cream together the cream cheese, sugar and lemon juice, until creamy.
• 2. 2. Beat in 1 1/2 of the Cool Whip containers [ or 12 container if you can find it].
• 3. 3. Pour into the 2 pie crusts and smooth out.
• 4. 4. Top with 1/2 can of the blueberry pie filling onto each pie. [ I feel a full can on each is way too much}. Cover and chill.
• 5. 5. Note: You may use any pie filling you desire. I've used cherry, strawberry, raspberry and pineapple. If you are using the 2 - 8 oz containers of Cool Whip, you can piped the other half onto the pies.

BLUEBERRY DELIGHT

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large mixing bowl, combine flour, butter, and pecans. Press mixture into a 9x13-inch pan.
• Bake for 30 minutes. Allow to cool.
• In a large bowl, combine cream cheese, confectioners sugar, vanilla, whipped topping mix and milk. Beat at high speed using an electric mixer until smooth. Pour over baked crust. Chill in refrigerator. Before serving, top with blueberry pie filling.

BLUEBERRY-PINEAPPLE BUCKLE

Steps:

• Heat oven to 350°F. In large bowl, mix all filling ingredients except pineapple and blueberries with spoon until well blended. Fold in pineapple and blueberries. Spread in ungreased 8-inch square pan.
• In small bowl, mix all topping ingredients except butter. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles resemble fine crumbs. Sprinkle over blueberry mixture.
• Bake 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean.
• Meanwhile, in 1-quart saucepan, mix brown sugar and cornstarch. Add enough water to reserved pineapple juice to measure 2/3 cup; stir into brown sugar mixture. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute; remove from heat. Stir in lemon juice. Serve over warm dessert.

BLUEBERRY PINEAPPLE LOAF

Steps:

• Combine sugar and egg; cream with butter. Add pineapple juice.
• Combine flour, salt, and baking powder, and add to sugar mixture; stir in pineapple, blueberries and nuts.
• Pour into a greased 8x4-inch loaf pan and bake at 350°F for 1 hour.