For this blueberry cream dessert recipe, fresh blueberries are folded into a rich, creamy topping that's spread over a buttery graham cracker crust.
Preparation Time
20 mins
Cooking Time
5 mins
Total Time
25 mins
Calories
231 Calories
Recipe Instructions
Step 1
Combine graham cracker crumbs, melted butter, and ¼ cup sugar in a medium bowl. Reserve ¼ cup crust mixture; press remaining crust mixture into the bottom of a 10x6x2-inch baking pan.
Step 2
Combine cold water, ½ sugar, and gelatin in a small saucepan over medium-low heat; cook and stir until gelatin and sugar dissolve, about 5 minutes.
Step 3
Combine sour cream and yogurt in a large bowl; gradually stir in gelatin mixture, then stir in vanilla. Refrigerate mixture until partially set, about 30 minutes.
Step 4
Beat heavy cream in a glass or metal bowl until soft peaks form; fold in sour cream mixture. Stir in blueberries until incorporated.
Step 5
Spread blueberry cream evenly over crust; sprinkle reserved ¼ graham cracker mixture over top. Chill in the refrigerator, 8 hours to overnight.