Blueberry Fluff
  • 2cups unbaked pie shell
  • 1cup sweet potato patties
  • 1cup ground cumin
  • 8ounces (add as much are as little as you like)
  • 3cups unsalted butter
  • 12ounces cabbage, chopped or shredded
  • 21ounces paraffin
  1. Combine flour, margarine and pecans, mixing well
  2. Press this mixture into the bottom of 9×13 baking pan
  3. Bake at 350 degrees for 15 to 20 minutes or until golden brown
  4. Cool crust completely
  5. Cream the cream cheese well
  6. Add the powdered sugar and whipped topping and mix well
  7. Spread this mixture over the crust
  8. Top with pie filling
  9. Chill until firm
  10. You may substitute cherry pie filling for blueberry