BLUEBERRY PIE WITH GRAHAM CRACKER CRUST
We live in blueberry country, and this pie is a perfect way to showcase these luscious berries. A neighbor first made this pie for us when we had a death in the family several years ago. Our whole family enjoys it. -R. Ricks, Kalamazoo, Michigan
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine sugar, cornstarch and salt. Gradually add water, stirring until smooth. Stir in 2 cups of blueberries. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; cool to room temperature., Gently stir remaining blueberries into cooled blueberry mixture. Spoon into crust. Refrigerate, covered, until chilled, 1-2 hours. Serve with whipped cream.
Nutrition Facts : Calories 230 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 2g fiber), Protein 1g protein.
PUDDING AND BERRY TART WITH GRAHAM CRACKER CRUST
Bring this dessert out and your parents might just fall out of their chairs - it looks that good. No one will ever suspect that your main ingredient here is pudding out of a box. But don't get the instant kind - it tastes starchy and grainy - just stick to the "cook and serve" kind. It only takes about four minutes, so it's still a no-brainer. The fresh berries are the crowning jewels of this tart. They are always available in the supermarket but they're a lot cheaper when they're in season in the summer. If you can't find blueberries or strawberries you can substitute with a pint of fresh raspberries. The graham cracker crust is also as easy as it gets but it's a great complement for the custard and berries. You don't need a fancy tart pan for this. If you have one, great, otherwise just grab a large aluminum pie pan from the supermarket. They get the job done and come in handy for other desserts, so don't throw them away.
Provided by Dave Lieberman
Categories dessert
Time 5h30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- For the crust: crumble the graham crackers by hand or with a potato masher to get fine crumbs. Heat the butter in a saucepan or microwave until half-melted. Work the butter into the crumbs with your fingertips until the crumbs look like wet sand. Using your fingertips, press the crust into a 9-inch pie plate or disposable aluminum pie pan to make an even layer over the bottom and sides of the pan. Bake until the crust is a shade darker, about 12 minutes, and let cool completely.
- Make the pudding according to the package directions. Let stand about 5 to 10 minutes stirring occasionally to keep a skin from forming on the top of the pudding.
- Use a spoon or rubber spatula to scrape the pudding into the graham cracker shell and smooth it into an even layer. Put the tart in the refrigerator until the pudding is chilled and set, at least 1 hour.
- Meanwhile, cut the stems off the strawberries and wash with the other berries in a colander under cold water. Drain then spread out on paper towel to dry. You can either arrange the berries nicely over the pudding or just sort of gently tumble them onto it. Cover the tart lightly with plastic wrap and refrigerate. You can make the tart up to 4 hours in advance. Serve cold.
FLUFFY BLUEBERRY CREAM CHEESE DESSERT (NO-BAKE)
This can also be made in a 10-inch deep-dish pie plate, plan ahead there is a 4 hour chilling time for this dessert --- I make this using my recipe#159429 that is completely cooled, but canned pie filling will do fine, if you prefer a thicker layer of blueberry filling then use two cans pie filling, one for the top of the crust and one for the top of the dessert :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 4h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Prepare a 9 x 9-inch pan.
- To make the crust; in a bowl combine the graham crumbs with sugar and cinnamon, then add in melted butter; mix well to combine.
- Pat into bottom of the pan.
- Chill for about 25-30 minutes (or until the crust is completely cold).
- After the crust has chilled spread 1 can of the blueberry pie filling over the crust.
- In a bowl beat softened cream cheese with sugar until smooth and well combined.
- Add in half and half cream and the pudding mix; beat until well blended.
- Using a spatula fold in HALF container thawed Cool Whip topping, then carefully spread the mixture over the blueberry pie filling in the pan.
- Chill for 4 hours.
- Before serving spread the remaining can blueberry pie filling over the top.
- If desired you may spread or dollup the remaining half container Cool Whip over the top but this is only optional.
Nutrition Facts : Calories 715.9, Fat 30.4, SaturatedFat 19, Cholesterol 72.9, Sodium 435.9, Carbohydrate 107.7, Fiber 4.3, Sugar 78.6, Protein 5
BLUEBERRY GRAHAM DESSERT
When you're short on time but long for cheesecake, try this fruity dessert. Ricotta and cream cheeses give every bit as much flavor as cheesecake without the effort. Instead of making individual servings, you could layer the ingredients in a glass serving bowl. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cracker crumbs, walnuts, sugar and cinnamon. Stir in butter; set aside. In another large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in ricotta cheese and lemon juice., Place 1/2 cup blueberries in each of 4 dessert dishes. Top with cream cheese mixture, crumbs and remaining blueberries. Garnish with whipped cream if desired. Refrigerate until serving.
Nutrition Facts : Calories 430 calories, Fat 23g fat (11g saturated fat), Cholesterol 51mg cholesterol, Sodium 255mg sodium, Carbohydrate 53g carbohydrate (35g sugars, Fiber 4g fiber), Protein 9g protein.
BLUEBERRY CREAM DESSERT
A delicious blueberry dessert with a graham cracker crust and fresh blueberries.
Provided by eytttt
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 8h50m
Yield 12
Number Of Ingredients 11
Steps:
- Mix graham cracker crumbs, melted butter, and 1/4 cup white sugar in a bowl. Measure 1/4 cup crust mixture and set aside. Press remaining crust mixture into a 10x6x2-inch pan.
- Combine water, 1/2 cup white sugar, and gelatin in a saucepan over medium-low heat; cook and stir until gelatin and sugar dissolve, about 5 minutes.
- Stir sour cream and yogurt together in a bowl. Gradually stir gelatin mixture into sour cream mixture; stir in vanilla extract. Refrigerate until partially set, about 30 minutes.
- Beat heavy cream in a glass or metal bowl until soft peaks form. Fold sour cream mixture into whipped cream; stir in blueberries. Spread blueberry cream evenly over crust; sprinkle reserved 1/4 graham cracker mixture over dessert. Chill in refrigerator, 8 hours to overnight.
Nutrition Facts : Calories 230.8 calories, Carbohydrate 24 g, Cholesterol 37.4 mg, Fat 14.4 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 8.6 g, Sodium 120.2 mg, Sugar 17.9 g
YOGURT & BLUEBERRY CREAM PIE
Bring together flavored yogurt and blueberries for our Yogurt & Blueberry Cream Pie. This blueberry cream pie is finished off with a dollop of COOL WHIP.
Provided by My Food and Family
Categories Home
Time 4h10m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Whisk yogurt and milk in medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in 1 cup each blueberries and COOL WHIP.
- Pour into crust.
- Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP and blueberries.
Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 310 mg, Carbohydrate 43 g, Fiber 1 g, Sugar 29 g, Protein 4 g
CRACKER CAKE
This is unbelievable delicious. You can cut it half to make a smaller amount. Cook 6ime is Chill time.
Provided by Carmen B.
Categories Dessert
Time P1DT20m
Yield 1 pan, 12 serving(s)
Number Of Ingredients 4
Steps:
- 9" by 13" baking pan.
- Layer as follows:.
- 1/3 of the Cool Whip.
- thin layer of crackers.
- 1/2 the pudding.
- thin layer of crackers.
- 1/3 Cool Whip.
- thin layer of crackers.
- 1/2 the pudding.
- thin layer crackers.
- 1/3 Cool Whip.
- Pie Filling.
- Cover, put in fridge and refrigerate for 24 hours. MUST leave for 24 hours so the crackers become soft.
Nutrition Facts : Calories 300.6, Fat 11.2, SaturatedFat 6.9, Sodium 400.5, Carbohydrate 46.1, Fiber 1.2, Sugar 17.3, Protein 3.8
LUSCIOUS LAYERED BLUEBERRY DELIGHT
Steps:
- Line 9-inch square pan with whole graham crackers (breaking crackers if necessary).
- Prepare pudding mix as directed on pkg. for pudding; let stand 5 minutes, then blend in Cool Whip.
- Spread 1/2 the pudding mixture over the graham crackers. Add another layer of crackers, top with remaining pudding mixture and remaining crackers. Spread blueberry pie filling over top layers of graham crackers.
- Chill 3 hours.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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