Blueberry Pineapple Cream No Bake Recipes

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.

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.

Steps:

• In a large bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press into a greased 13-in. x 9-in. baking dish. In another bowl, beat cream cheese and remaining sugar until smooth; stir in eggs and vanilla. Pour over crust., Bake at 350° for 15-20 minutes or until set. Sprinkle with cinnamon. Cool on a wire rack. Spread with pie filling and whipped topping. Refrigerate until serving.

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:

• 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.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Layer blueberry pie filling, blueberries, pineapple, cake mix, walnuts, and margarine in the prepared pan, in that order.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes.