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Lemon-Blueberry Surprise Tart

(From Our September 2015 Newsletter - Grandma C.)

Ingredients

• 1 lemon cake mix


• 1 tub Cool Whip (regular size)


• 1 small pkg cream cheese, softened


• ½ cup powdered sugar


• 1 can blueberry pie filling, chilled (the regular or light variety)

Mix the Lemon Cake mix according to package directions, except use 1 less egg than is required.
Pour ½ of the mix into the bottom of a greased, glass 9 or 10 inch tart pan.
Bake at 350 degrees for approximately 15- 18 minutes.  Remove and let cool completely.
In a small mixing bowl, blend Cool Whip, cream cheese and powdered sugar until mixed.  Mixture should have the consistency of creamy frosting.
Spread the mixture over the cake in the tart pan.  Chill for 1 hour.  Pour the chilled blueberry pie filling evenly over the top of the tart.
Refrigerate until ready to serve.

* Note: the leftover batter can be made into cupcakes or used to make a second tart, (maybe a different flavor, such as cherry!)

Another variation of this dessert is to bake the cake mix in individual ramekins.  Just be careful not to overfill the ramekins.  When baking, you don't want the cake to rise more than halfway up in the ramekin.

The lemon flavor goes well with both blueberry and cherry, but I think it would be wonderful to try this with spice cake and apple pie filling!