Blueberry Dessert Pizza Recipes

Steps:

• Heat oven to 350°.
• Grease a 12-inch pizza pan or a 9 x 13 pan.
• In a large bowl, beat cake mix, 1 cup oats and 6 tablespoons butter at low speed until crumbly. Reserve 1 cup of crumbs for the topping.
• To the remaining crumbs blend in the egg. Press in prepared pan.
• Bake at 350° for 12 minutes.
• Meanwhile, to reserved crumbs in same large bowl, add remaining 1/4 cup oats, 2 tablespoons butter, nuts, sugar and cinnamon; beat until well mixed.
• Remove the base from the oven and spread with the pie filling.
• Sprinkle with reserved crumb mixture.
• Return to oven and bake 15-20 minutes or until crumbs are light golden brown.
• Cool completely.
• Cut into wedges or squares.

Steps:

• In a mixing bowl, add the flour, 2 tablespoons sugar, and pecans; stir to combine.
• Add in the butter; stir until well blended.
• Spread mixture into a 12-inch pizza pan.
• Bake at 375°F for 10-12 minutes or until lightly browned.
• Place pizza pan on a wire rack to let crust cool.
• In a mixing bowl, using an electric mixer, beat the cream cheese at medium speed until creamy.
• Gradually add the powdered sugar and beat until smooth.
• Fold in the Cool Whip.
• Spread mixture over cooled crust.
• Add 2 cups blueberries to a saucepan; mash.
• Stir in 2/3 cups sugar.
• Bring blueberry mixture to a boil over medium heat and boil for 2 mintues.
• In a small bowl, add the cornstarch and water; whisk to blend.
• Add cornstarch mixture to the blueberry mixture.
• Bring back to a boil and boil 1 minute.
• Cool.
• Spread cooled blueberry mixture over cream cheese mixture.
• Top with remaining blueberries.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Mix the butter, crushed saltines, and walnuts together in a bowl, and press the mixture into the bottom of an 8x12 inch baking dish.
• With an electric mixer, beat the egg whites, sugar, cream of tartar, and vinegar in a large metal or glass bowl until the mixture forms stiff peaks, then beat in 1 teaspoon of vanilla extract. Spread the meringue mixture over the prepared crust, and bake in the preheated oven until the meringue is golden brown and firm, 10 to 15 minutes. Let the crust cool.
• Mix together the blueberry pie filling and lemon juice in a bowl, and spread the mixture over the cooled meringue.
• Beat the cream and 1/2 teaspoon of vanilla extract together with an electric mixer, gradually adding confectioners' sugar, until the whipped cream forms fluffy peaks. Cover the blueberry pie filling with the whipped cream, and refrigerate until served.