Blueberry Fruit Pie Filling Dessert and other favorites!

I have posted a story about Desserts. They're from my collection of Amish and Mennonite Cookbooks. I received this one from a friend on Face Book and it reminded me of the other desserts made with pie filling. Now I'll go back to my recipe books and post additional recipes similar to this one. I'll repost the previous one at the end of this one.


Preheat the oven to  350 degrees.

Blueberry Pie Filling Dessert:

1 - (10 oz.)  package of Lorna Doone Cookies
1/4 C  (4 TBS)Butter, melted
! - (8oz.) package of Cream Cheese, softened
1 C Confectioner's Sugar
2 - (8oz.) containers of Cool Whip, thawed
1 - (12oz.) can of Blueberry Pie Filling, or your favorite flavor
1 1/2 C Chopped Pecans


Crush the Cookies and reserve 1/2 C for topping.
Mix the non reserved crumbs with the Butter.
Press into a 9" X 13" baking dish.
Bake for 5 minutes, remove the pan to a cooling rack and cool completely.

In a large mixing bowl:
Cream Cheese
Confectioner's Sugar
1 of the containers of Cool Whip
Fold by hand until well combined.
Spread evenly over the crust.

Drop spoonfuls of the Pie Filling over the Cream Cheese layer and evenly sprinkle Pecans over the filling.
Sprinkle with reserved crushed cookies.
Cover and refrigerate overnight before serving.

Enjoy!
Peace in the Kitchen!



Cherry Pie Filling Dessert:

Preheat the oven to 350 degrees.
This can be made in a 9" X 13" baking dish or 2-8" Pie pans. (I prefer the Pie Pans)

1 C Butter, softened, not melted.
2 C Flour
1 C Chopped Pecans
1/2 C Granulated Sugar
Mix well until you create a crumble. I do this with my hands You can use a wooden spoon.
Press with your hands into a 9" X 13" baking pan.
Bake for 12 - 15 minutes.
Remove from the oven to a cooling rack and cool completely.
When cooled, Evenly spread the pie filling over the crust.
Cover and cool 20 - 25 minutes.

Prepare the filling:

1 (8oz.) package of Cream Cheese, softened
2 C Confectioner's Sugar
1 large container of Cool Whip, thawed.
6 TBS Whole Milk
1 tsp Vanilla
2 Cans of Cherry Pie Filling.

In a mixing bowl:
Cream Cheese
Sugar
Milk
Vanilla
Cream together with a hand mixer until creamy.
Fold in Cool Whip by hand.
Spread over the crust.
Spread Pie Filling evenly on top.
Cover and refrigerate for 1 hour.

You can also make this in 2 - 8"  Pie Pans. I like this option.

Enjoy!
Peace in the Kitchen!



Miniature Marshmallow and Pie Filling Dessert:

Preheat the oven to 350 degrees.

1 C Flour
1 stick (8 TBS) Butter, melted
1 C Crushed Pecans
3 TBS Confectioner's Sugar
1 (12oz.) tub of Cool Whip, thawed.
3 C Miniature Marshmallows
1 Can of your favorite Fruit Pie Filling

In a medium mixing bowl:
Butter
Flour
Pecans
Sugar
Mix well and press evenly into a 9" X 13" baking pan.
Bake for 15 - 20 minutes.
Remove the pan to a rack and cool completely.

In another bowl:
Cool Whip
Marshmallows
Mix well and evenly spread over the crust.
Top this layer with Pie Filling of your choice.
Cover and refrigerate 1 hour.

Enjoy!
Peace in the Kitchen!