Blueberry Cream Dessert

Fresh blueberries are folded into a rich, creamy topping that's spread over a buttery graham cracker crust for a delightful after-dinner treat.

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 231 Calories

Ingredients

• 1 cup sour cream
• 6 tablespoons butter, melted
• 1 (.25 ounce) package unflavored gelatin
• 1 cup blueberries
• 1 (8 ounce) container blueberry-flavored yogurt
• 0.5 cup heavy whipping cream
• 0.5 teaspoon vanilla extract
• 0.5 cup white sugar
• 0.25 cup white sugar
• 1.25 cups graham cracker crumbs
• 0.75 cup cold water

Recipe Instructions

Step 1

Make crust: Mix together graham cracker crumbs, melted butter, and sugar in a medium bowl until well combined. Reserve 1/4 cup crust mixture; press remaining crust mixture into the bottom of a 10x6x2-inch pan.

Step 2

Make blueberry cream: Combine cold water, sugar, and gelatin in a small saucepan over medium-low heat; cook and stir until gelatin and sugar dissolve, about 5 minutes.

Step 3

Stir together sour cream and yogurt in a large bowl. Gradually stir gelatin mixture into sour cream mixture; stir in vanilla. Refrigerate until partially set, about 30 minutes.

Step 4

Beat heavy cream in a glass or metal bowl until soft peaks form. Fold sour cream mixture into whipped cream; stir in blueberries until incorporated.

Step 5

Spread blueberry cream evenly over crust in the pan; sprinkle reserved 1/4 graham cracker mixture over the top. Chill in the refrigerator for 8 hours to overnight.