Blueberry Cheesecake Pudding Cake
- Crust
- 1 white cake mix
- 1/2 cup butter or 1/2 cup margarine, melted
- 1 egg
- Filling
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 1/2 cups milk
- 1 (3 1/2 ounce) box cheesecake flavor instant pudding and pie filling
- 1 (8 ounce) container frozen whipped topping (Cool Whip)
- 21 ounces blueberry pie filling
- Preheat oven to 350 degrees. With a spoon, mix cake mix, butter and egg together. Press dough into a lightly greased 9 x 13 pan. Bake 14 - 18 minutes or until light golden brown around edges. With a spoon, remove air pockets by pushing down evenly over entire hot crust. Allow crust to cool completely.
- Beat cream cheese and powdered sugar together. Gradually beat in milk and pudding mix until smooth. Allow mixture to thicken in refrigerator 5 minutes. Gently fold whipped topping into mixture with a spatula. spread over cooled crust. Spoon pie filling evenly over top. Chill at least 2 hours before serving. Store in refrigerator.
crust, white cake, butter, egg, filling, cream cheese, powdered sugar, milk, flavor instant, frozen whipped topping
Taken from www.food.com/recipe/blueberry-cheesecake-pudding-cake-357923 (may not work)