Sunday, July 7, 2013

Blueberry Dump Cake


2 1/2 cups crushed pineapple, untrained
3 cups blueberries
3/4 cup sugar
1 yellow cake mix
1/2 cup melted butter
1 cup chopped pecans


Grease a 9 x 13-inch cake pan.  Spread pineapple in bottom of pan.  Put blueberries over pineapple.  Sprinkle sugar over berries.  Sprinkle cake mix over sugar.  Do not stir.  Drizzle melted butter over cake.  Sprinkle with pecans.  Bake at 350 degrees for about 45 minutes.

**This recipe is from St. Michael Lutheran Church's cookbook titled Our Best Home Cooking.**

Bananaberry Pie


1 small pkg. Jell-O strawberry-banana flavor gelatin
3/4 cup boiling water
1/3 cup cold water
2 1/2 cups thawed Cool Whip topping
1 1/2 cups strawberries, sliced
1 (9-inch) graham cracker pie crust
1 (4 serving size) Jell-O banana cream instant pudding and pie filling
3/4 cup milk


Dissolve gelatin in boiling water. Stir in cold water. Chill until slightly thickened. Mix in 1 cup of Cool Whip. Stir in 3/4 cup of the strawberries. Spread mixture in pie crust shell. Chill until firm, about 15 minutes. Whisk pudding mix into milk. Fold in 1 1/2 cups of Cool Whip. Stir in remaining strawberries. Spread mixture over gelatin in pie crust. Chill until set, about 2 hours. Garnish with additional strawberries.

Serves 8

 **This recipe comes from St. Michael Lutheran Church's cookbook entitled Our Best Home Cooking.**