ADVERTISEMENT
- Real Recipes from Real People -

Recipe(tried): Blueberry Crunch

Misc.
I have a great recipe for blueberry crunch. Here it is;

1 stick butter
1/2 pkg. graham cracker crumbs
1 small pkg. dream whip
1 tsp. vanilla
3/4 c. milk
1 (8oz) pkg. cream cheese
1 can blueberry filling

Melt butter, mix with graham cracker crumbs. Place half of this in a 2 qt. dish.Mix dream whip with cream cheese,vanilla, sugar, and milk. Add half of this mixture over cracker crumbs. Then put pie filling over this. Mix rest of cracker crumbs with rest of dream whip mixture and spread over pie filling. Chill.

MsgID: 0024832
Shared by: Valerie
In reply to: Does Anyone have?
Board: Cooking Club at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Pinwheel Ham with Horseradish Sauce (using biscuit mix)
  • PINWHEEL HAM WITH HORSERADISH SAUCE 1/8 cup packaged biscuit mix (Bisquick) 1/3 cup yellow cornmeal 2 tsp sesame seed 1/2 cup plus 2 tbsp milk, divided use 2 cups ground fully-cooked ham (12 oz) 1 (3 oz) can chopped m...
  • A note for McGriddles
  • Posted by: Yooper The person who posted this on another site, is one slick lady to my way of thinking. Here's her recipe, T&T: On the Food Network program Unwrapped, it featured a segment on the McGriddles. The way th...
  • Garlic and Rosemary Pork Tenderloin
  • GARLIC AND ROSEMARY PORK TENDERLOIN 3 tablespoons Dijon mustard 3 tablespoons olive oil 5 teaspoons Mrs. Dash Garlic and Herb Seasoning 1 tablespoon crushed fresh rosemary (plus additional for garnish) 1 (3/4 lb) pork...
  • Southern Fried Chicken Strips with Honey Mustard
  • SOUTHERN FRIED CHICKEN STRIPS WITH HONEY MUSTARD 4 boned and skinned chicken breast halves 1/3 cup flour 1 teaspoon fried chicken seasoning 1/2 teaspoon dried thyme, crushed 1 teaspoon garlic and onion powder 2 tables...
  • Brine for Pork
  • Dawn, the brine recipe I regularly use contains no beer or alcohol of any kind. I'm quite sure you can replace the beer with an equal amount of water and it will work fine. In case you'd like to try the one I use, here...
ADVERTISEMENT
  • Corn Chowder (low fat, crock pot)
  • CORN CHOWDER "Canned corn becomes a creamy treat when pureed with potatoes and low-fat milk. Chives add a sprinkle of color and a fresh finishing touch." 2 cans (15 oz each) whole kernel corn, drained 3 potatoes, pee...
  • Burrito Grande (baked, using Old El Paso taco sauce)
  • BURRITO GRANDE 1/2 lb bulk chorizo sausage or ground beef 1 (15 oz) can spicy chili beans, undrained 1 teaspoon ground cumin 4 (10-inch) flour tortillas 2 1/2 cups shredded taco-flavored cheese blend (10 oz) 1 cu...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Blueberry Crunch
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!