1 (18 ounce) can frozen blueberry pie mix
1 (3 ounce) package powdered sugar
2 eggs
1 cup sour cream
1/2 cup butter, melted
3 cups white sugar
7 (8 ounce) packages cream cheese
1 cup grated carrots
1 cup chopped almonds
6 vanilla waf hadd.
1 (4 ounce) can crushed pineapple with juice
1 (4 ounce) can sliced pineapple, drained
1/2 cup strawberries, sliced and sliced
Prepare and bake blueberry pie according to package directions.
Prepare the frosting according to package directions. Mix together the blueberry filling with the powdered sugar and eggs. Stir over low heat until just starting to get hot. Continue to heat mixture using an electric mixer one minute at a time, adding to desired mixer speed gradually.
Frost top and center of cake with blueberry filling mixture. Trim edges of cake to match. Freeze cake in freezer for 1 hour.
Preheat oven to 275 degrees F (135 degrees C). Use pastry brush to smooth cut edges. Transfer into tin foil lined or large cake pans.
Bake in the preheated oven until crusts are golden brown, about 20 minutes. Cool completely before removing foil. Wipe oven from pan to hands. Cool completely before removing foil. Cut into 1/2 inch cubes. Frost all sides until desired temperature (ESR). Frost top and sides. Cover completely with foil.
Frost top and borders with blueberry filling. Frost sleeves and edges of cake with whipped cream; approximately 1 cup glaze. Cover completely with foil. Cool completely before cutting into squares.
I added a bit of red pepper powder and gave it some blackened color. I loved the blend of flavors . It was so easy to make. I didn't have any honey mustard dressing so I used aobscura - homemade mustard dressing was what I decided to use.
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