Blueberry Dessert Pizza
Yield
12 servingsPrep
30 minCook
30 minReady
60 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, white
|
|
| 1 ¼ | cups |
oats, quick cooking
rolled |
|
| ½ | cup |
margarine
or butter, softened |
|
| 1 | each |
eggs
|
|
| ½ | cup |
nuts
chopped |
|
| ¼ | cup |
brown sugar
firmly packed |
*
|
| ½ | teaspoon |
cinnamon
|
|
| 21 | ounces |
blueberry pie filling
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, white
|
|
| 296 | ml |
oats, quick cooking
rolled |
|
| 118 | ml |
margarine
or butter, softened |
|
| 1 | each |
eggs
|
|
| 118 | ml |
nuts
chopped |
|
| 59 | ml |
brown sugar
firmly packed |
*
|
| 2.5 | ml |
cinnamon
|
|
| 606.9 | ml/g |
blueberry pie filling
|
* |
Directions
Heat oven to 350℉ (180℃).
Grease 12" pizza pan or 13x9" pan.
In large bowl, combine cake mix, 1 cup oats and 6 tablespoons margarine at low speed until crumbly.
Reserve 1 cup crumbs for topping.
To remaining crumbs blend in egg.
Press in prepared pan. Bake at 350℉ (180℃) for 12 minutes.
In same large bowl, add remaining ¼ cup oats, 2 tablespoons margarine, nuts, sugar and cinnamon, to reserve crumbs; mix well.
Remove base from oven and spread pie filling evenly over top.
Sprinkle with reserved crumb mixture.
Return to oven and bake 15 to 20 minutes or until crumbs are light golden brown.
Cool completely. Cut in wedges or squares.
Makes 12 servings.
