A delicious blueberry dessert with a graham cracker crust and fresh blueberries.

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Recipe Summary

prep:
20 mins
additional:
8 hrs 30 mins
total:
8 hrs 50 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Crust:
Blueberry Cream:

Directions

Instructions Checklist
  • 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.

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  • 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

231 calories; protein 2.7g 5% DV; carbohydrates 24g 8% DV; fat 14.4g 22% DV; cholesterol 37.4mg 13% DV; sodium 120.2mg 5% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/12/2013
This was so easy to make and a hit at Easter dinner. It is very simple and not overly sweet. I made the whipped cream using heavy cream, but I suspect that you could buy a whipped cream to make it even easier. Very tasty! Read More
(4)
9 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/12/2013
This was so easy to make and a hit at Easter dinner. It is very simple and not overly sweet. I made the whipped cream using heavy cream, but I suspect that you could buy a whipped cream to make it even easier. Very tasty! Read More
(4)
Rating: 5 stars
05/15/2018
Followed the recipe just about to the T, but I couldn’t find an 8 oz container of the yogurt, so I used two 5.3 oz containers and did not change any other ratios and it turned out great! I did make more of the crust to put on the sides of the pie pan, the original amount only filled the bottom. It was a hit! Read More
(2)
Rating: 4 stars
04/03/2018
I really liked this and got pretty good reviews from family. I did take shortcuts and still really enjoyed it. I used a store-bought graham cracker pie crust. The filling was a little bit more than the pie crust could hold so I just put the rest in a container in the fridge - a nice little treat! I also used cool whip instead of whipping my own cream. Also I substituted plain greek yogurt for the sour cream and therefore reduced the granulated sugar by a tiny bit. Even with the shortcuts it was still a light not-too-sweet fresh tasting dessert. Read More
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Rating: 5 stars
07/17/2017
This was a big hit at a dinner party. A nice light summertime dessert. To make it more healthful I substituted Fage Greek yogurt for the sour cream. It's slightly sweeter so consider using a little less sugar. Also I used an additional 1/2 cup of blueberries. I may use the whole pint next time (or put some on the side as shown in the picture). I also may try shortcuts -- already made whipped cream and graham cracker crust. Kind of hate to tamper with it though -- delicious! Read More
Rating: 5 stars
07/17/2016
If you are looking for a light refreshing and delicious dessert for these hot summer days try this recipe. You ll love it. I couldn t find an 8 oz. blueberry yogurt so I used two 6 oz. containers and adjusted the sour cream accordingly. It was perfect. Read More