Blueberry Cheesecake Pudding Cake

Name: Blueberry Cheesecake Pudding Cake
Ingredients: 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

11 ingredients

2 steps

Ingredients

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

Directions

1

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.
2

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.