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Blueberry Cream Dessert

Rated as 4.44 out of 5 Stars

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

8 h 50 m servings 231 cals
Original recipe yields 12 servings

Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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


Per Serving: 231 calories; 14.4 g fat; 24 g carbohydrates; 2.7 g protein; 37 mg cholesterol; 120 mg sodium. Full nutrition

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Reviews

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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 mak...

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 m...

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 m...

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...

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. cont...