This version of our favorite snack bar recipe is made with Musselman’s Blueberry Pie Filling. Try using Lemon, Peach, or Strawberry.
Preheat oven to 325˚F. Butter a 10x15-inch jelly roll pan.
In a large mixing bowl, blend dry cake mix, butter, and 1 egg. Press crust mixture into pan.
In a medium mixer bowl blend the cream cheese until fluffy. Add in the 2 eggs and sugar. Pour over the crust mixture.
Spoon blueberry pie filling on top of cream cheese. Sprinkle with coconut and nuts.
Bake for 45 minutes until lightly browned. Cool; cut into bars.