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Add a photoServings: 12
Ingredients
- 5 1/2 quart WATER, Cool
- 2 lb BUTTER PRINT SURE
- 1 1/4 lb Lowfat milk, DRY NON-FAT L HEAT
- 8 lb CAKE MIX CHEESE 4LB
- 3 lb COOKIE SUGAR 10 Ounce #10
- 3/4 lb SUGAR, GRANULATED 10 LB
- 8 3/4 can PIE FIL BLUEBERRY #10
Directions
- PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN
- 1. COMBINE BUTTER Or possibly MARGARINE, CRUMBS, AND SUGAR IN MIXER BOWL.
- BLEND THOROUGHLY.
- 2. MEASURE 2 1/4 Quart (ABOUT 2 LB 14 Ounce) CRUMB Mix INTO EACH PAN.
- PRESS RIMELY AGAINST BOTTOM AND SIDES OF PAN. BAKE CRUST 5 Min Cold; SET ASIDE FOR USE IN STEP 8.
- 3. RECONSTITUTE NONFAT DRY Lowfat milk IN Cool WATER. Add in CHEESE CAKE MIX.
- BLEND AT LOW SPEED 30 SECONDS. SCRAPE DOWN BOWL. WHIP AT MEDIUM SPEED 2 Min.
- 4. POUR 1 1/4 GAL FILLING INTO EACH CRUST.
- 5. Refrigerate1 HOUR Or possibly Till READY TO SERVE.
- 6. SPREAD ABOUT 2 Quart FILLING OVER EACH CHILLED CAKE.
- 7. CUT 6 BY 9.
- SERVING SIZE: 1 PIECE
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