Yam Blueberry Delight Recipes

Steps:

• Preheat oven to 350 degrees.
• Combine pie filling and yams, and place in a casserole dish; cover and bake for 40-50 minutes.
• Place walnuts on top; uncover and bake 10 minutes longer; remove from oven; garnish with brown sugar and cherries.

Steps:

• 1. Preheat oven to 350.
• 2. Combine blueberry pie filling and yams. Place in a casserole dish.
• 3. Cover and bake for 40-50 minutes.
• 4. Uncover and place walnuts on top. Keep uncovered for 10 minutes longer.
• 5. Remove from oven. Garnish with brown sugar and maraschino cherries

Steps:

• For the crust, mix the graham cracker crumbs, sugar, cinnamon and melted butter together with a fork until well blended and crumbly. Press mixture into a 9x13 baking pan.
• For the filling, cream together the cream cheese, sugar and vanilla. Add eggs and beat well.
• Bake at 350 degrees Fahrenheit for 25 minutes. Do not overbake. Mixture will set up as it cools.
• When cool, completely cover with blueberry pie filling.
• Chill overnight.

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.

Steps:

• Slice the angel food cake into medium slices and place into a large serving bowl.
• Mix instant pudding according to directions.
• Pour the pudding over the angel food cake.
• Next, pour the blueberry pie filling over the pudding and angel food cake.
• Last place cool whip over the blueberry.
• Refrigerate several hours before serving.

Steps:

• In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in milk and dry pudding mix. Fold in 1-1/2 cups of whipped topping. , Place half of the cake cubes in a 3-qt. glass bowl. Layer with half of the berries and pudding mixture. Cover with remaining cake cubes. Layer with remaining berries and pudding mixture. , Spread remaining whipped topping over top. Garnish with additional berries if desired. Store leftovers in the refrigerator.

Steps:

• mix together in 8"x8" pan the flour, margarine, and nuts.
• bake this for 25 min @ 350 degrees F.
• in a mixing bowl cream together the cream cheese, powdered sugar, and whipped topping.
• when the crust is cool to the touch scoop the cream cheese mixture onto the crust.
• top with the pie filling or fresh fruit.
• cool in refrigerator for about 1 hour or freezer for about 30 minutes to set.

Steps:

• Combine first 3 ingredients; add butter, stirring well.
• Press into a greased oblong pan.
• Beat cream cheese at medium speed with an electric mixer until smooth.
• Add 1 cup sugar, eggs, and lemon juice, mixing until smooth.
• Spread over crust.
• Bake at 350°F for 25 minutes or until set; cool completely.
• Spread pie filling over cream cheese mixture; spread whipped topping over filling.
• Cover and chill several hours.