Red, White and Blueberry Crisp


1 package white cake mix
1/2 cup softened butter or margarine
1/2 cup chopped nuts (if desired)
1 can of (21 oz.) cherry or strawberry pie filling
1 can of (21 oz) blueberry pie filling
1 Tablespoon lemon juice
Ice cream (if desired)


Heat oven to 350 degrees F.

Blend cake mix, butter and nuts in large bowl until crumbly and set aside. Spoon pie fillings randomly in ungreased rectangular pan, 13x9x2 inches, without mixing them together. Sprinkle lemon juice over fillings. Sprinkle cake mix mixture evenly over fruit.

Bake about 45 minutes or until golden brown. Serve warm with ice cream or whipped topping.

How to Serve it Up

Cup 9 oz.
Stemless Wine Glass
Classic White Bowl