• 20servings
  • 210minutes
  • 230calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, D
MineralsFluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pouch (1 lb 1 1/2 oz) Betty Crocker® oatmeal cookie mix

  2. 1/2 cup butter or margarine, softened

  3. 1 egg

  4. 2 cups fresh blueberries

  5. 1/2 cup blueberry jam

  6. 2 cups prepared lemon pie filling

  7. 2 1/2 cups frozen (thawed) whipped topping

Instructions Jump to Ingredients ↑

  1. Heat oven to 375°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Reserve 1/3 cup of the cookie dough. Press remaining dough in bottom of pan. Bake 15 to 18 minutes or until golden brown. Cool completely, about 30 minutes.

  2. Meanwhile, shape reserved cookie dough into 5 balls. Place on ungreased cookie sheet. Bake 8 to 9 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.

  3. In small bowl, combine blueberries and jam. Spread over cookie crust. Carefully spread lemon pie filling over blueberry layer. Spread whipped topping over lemon layer. Crumble cookies; sprinkle over whipped topping. Refrigerate at least 2 hours or until chilled. To serve, cut into 5 rows by 4 rows. Store covered in refrigerator.


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