So easy to use a quick bread mix and instant pudding to create this delicious cobbler with Musselman’s Blueberry Pie Filling.
Divide pie filling among 8 (10-ounce) custard cups or ramekins (for one-dish recipe see below). Set cups on a large baking sheet; set aside.
In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in pudding mix.
Gradually beat in whipping cream until well combined (mixture will be thick). Spoon evenly over pie filling in cups.
In another large bowl, combine quick bread mix, water, eggs, and oil. Stir until combined but slightly lumpy.
Spoon 1/4 cup of the batter over the cream cheese mixture in each cup. Sprinkle evenly with all but 1/4 cup of the packaged streusel mixture.
Spoon remaining batter over the streusel (batter won't cover the streusel layer). Sprinkle with reserved streusel. Cups will be full.
Bake for 25 to 30 minutes or until tops are golden brown and a toothpick inserted into top portion comes out clean. Cool slightly.
If desired, drizzle tops of cakes with icing* before serving. Serve warm.
If your quick bread does not contain an icing packet, in a small bowl combine 3/4 cup powdered sugar, 2 teaspoons milk, and 1/4 teaspoon vanilla. To keep it at a consistency appropriate for drizzling, you can add in additional milk, 1 teaspoon at a time.
Prepare batters as above. Spread pie filling in a 3-quart rectangular baking dish. Dollop pudding mixture on top. Spoon on about 1/2 of the batter and sprinkle with all but 1/4 cup of the streusel. Spoon on remaining batter and sprinkle with reserved streusel. Bake at 350°F for 40 minutes. Cool slightly and drizzle with icing.