Blueberry funfetti biscuit pie
Try this Blueberry funfetti biscuit pie recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 3 tbsp water
- 1/2 cup frozen blueberries
- 1 7.5 oz package great value biscuits (10 small biscuits in
- 3 tbsp funfetti cake mix (or any cake mix)
- 1/2 tbsp candy sprinkles
- 1/2 tbsp vanilla icing (i buy betty crocker)
- Carbohydrate 1.57195833333333 g
- Cholesterol 0 mg
- Fat 0.0826666666666667 g
- Fiber 0.348750006159147 g
- Protein 0.05425 g
- Saturated Fat 0.00684583333333333 g
- Serving Size 1 1 Serving (20g)
- Sodium 0.425416666666667 mg
- Sugar 1.22320832717419 g
- Trans Fat 0.0280291666666667 g
- Calories 7 calories
Preheat oven to 350F, spray a round 8 inch dish with some cooking spray.Cut your 10 small biscuits into 4 pieces each, leaving you 40 dough pieces.In a small bowl mix your cake mix and water together, stir well.Dip each dough piece in the cake batter and then place in your dish, repeat with all dough pieces.Top biscuits with frozen blueberries and sprinkles.Bake in oven for approx 32 minutes.While it is still warm, drizzle your icing on top, I put mine in a small zip lock bag and cut off a small hole to drizzle..Cut into 6 equal pieces and serve warm.. Optional to top with some cool whipNutritional info per serving, Calories 122...Fat 2g...Sat fat 0.4g...Carbs 23.6g..Fiber 0.7g..Sugars 6.1g...Protein 2.3g
