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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Blueberry Banana Pie Recipe

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This recipe for Blueberry Banana Pie is from The White Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 prepared graham cracker crumb crust
8 ounces Philadelphia cream cheese, softened
1/4 cup granulated sugar
1 22 ounce can blueberry pie filling
2 yellow bananas
1 teaspoon vanilla
1 8 ounce carton Cool-Whip
Lemon juice

Directions:
Directions:
Open can of blueberry pie filling and place in a strainer to remove some of the "goo."


Mix the cream cheese with sugar until well blended. Add vanilla and mix.
Add 1/3 to 1/2 of the carton of Cool-Whip to the cream cheese and mix by hand until well blended.

Slice the bananas and place in a shallow pan with lemon juice to prevent browning. Remove the bananas, drain and pat dry.

Spread about 1/2 of the cream cheese mixture in the crust. Arrange the sliced bananas on the cream cheese mixture. Spread the remaining cream cheese over the bananas. Then, add the blueberries* starting in the middle of the pie to about 1" from the edge of the pie pan. Top the blueberries with Cool-Whip. Keep refrigerated until ready to serve. Best after chilled.

*likely won't use all of the blueberry pie filling

 

 

 

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