3 (3 ounce) packages blueberry pie filling
1 (14 ounce) can red wine
1 cup milk
1 tablespoon lemon juice
1 (4 ounce) package cream cheese
1 (1 ounce) package instant vanilla pudding mix
1/2 cup (1/2 ounce) packages instant lemon pudding mix
Preheat oven to 350 degrees F (175 degrees C) and set aside.
Beat blueberry pie filling, red wine, lemon juice and cream cheese in large bowl until well blended. Fold whipped topping into blueberry mixture.
Spread 1/3 cup of pie filling mixture over blueberry filling in bottom of 9 inch non-stick baking pan. Cover with remaining blueberry filling.
Bake in preheated oven for 18 to 24 hours or until bubbly. Cool completely. Serve immediately or refrigerate at least one hour.
Lightly spray two large oval baking pans with non-stick spray. Coat with unsalted butter. Brush drizzly with egg white. Sprinkle with lemon juice and cream cheese mixture. Cover with remaining blueberry filling; remove foil. Layer cream cheese and pudding on top and turn to coat.
Remove foil from white and blueberry decor. Place horseshoe in peel; press outside rim of horseshoe onto bottom of horseshoe. Place blueberry slice on top of horseshoe. Spread blueberry filling on top of jellyroll. Cover jellyroll with remaining blueberry filling.