Blueberry Brownies II Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

To make the cake, mix together yellow cake mix, pudding mix and margarine, then beat until smooth.

Combine eggs, oil and cream of tartar in large bowl and beat until blended. Combine the water and corn syrup in large bowl; pour mixture into small (1 1/2 inch) pan.

In a small bowl, stir together blueberries and 1 (3 ounce) package of blueberry buttercream frosting. Beat the cream of tartar into the batter until stiff. Fold blueberry buttercream into batter until no streaks remain. Spread blueberries over the layer. Fill and frost crust with cherry pie filling.

In a double boiler heat green and chocolate chip frosting until light and fluffy. Place frosting over blueberry layer and spread evenly over top. Refrigerate at least 2 hours before removing from pan. Cut the crust into 4 pieces and drizzle over pie.

While pie is chilling, prepare blueberry sherbet frosting. Beat the cream of tartar into 2 cups cold water and mix to the cream of tartar, beating until light and fluffy. Lift the blueberry layer out of the refrigerator and separate the blueberries, blueberry puff pastry and blueberry sherbet into pieces. Dip each piece of pie into the lemon drops to obtain a cherry red color. To make the cherry red color, pour lemon juice into two plastic containers and mix with lemon sherbet frosting. Refrigerate until serving.

To make cherry red frosting, combine lemon sherbet and cherry pie filling with 1 (3 ounce) package blueberry sherbet frosting. Beat whole.