Ingredients8 h 50 m servings 231 cals
- 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.
Per Serving: 231 calories; 14.4 g fat; 24 g carbohydrates; 2.7 g protein; 37 mg cholesterol; 120 mg sodium. Full nutrition
ReviewsRead all reviews 5
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...