- Joined Feb 4, 2005
Is there a way of thicking this up so when you cut a piece it all doesn't run out. I'm thinking for Christmas morning making a pan cake bake, cookie crumb base covered by layer cream cheese covered by pie filling toped with pan cake batter. Its then cooked in oven, tried it with pan cake batter bottom pie filling center and pan cake batter top but pie filling dropped to bottom and when sliced blueberries filling ran over pan. Canned pie flling makes it easy and saves time besides buleberrys are being ear marked for scones. Not sure which pie5 filling going to use, blueberry, apple, apple Carmel or cherry.