1, 21 oz can raspberry pie filling
1, 16.5 oz package Krusteaz Blueberry
  Muffin Mix* (1 pouch muffin mix and 1 can blueberries)
2/3 cup water
1/3 cup vegetable oil
1 egg

Preheat oven to 350°F. In medium bowl, gently stir together undrained blueberries and raspberry pie filling. Spoon into ungreased 13x9x2-inch pan. Set aside. In medium bowl, stir together muffin mix, water, oil and egg until moistened. Spoon batter on top of fruit filling. Bake 30-35 minutes or until golden brown. Serve warm with vanilla ice cream, if desired.
Makes 12 servings.

*Great with Krusteaz Fat Free Blueberry Muffin Mix too.