Monday, October 14, 2013

Lemon Chiffon Blueberry Dessert


•1-1/2 cups graham cracker crumbs (about 24 squares)
•1-1/3 cups sugar, divided
•1/2 cup butter, melted
•1-1/2 cups fresh blueberries, divided
•1 package (3 ounces) lemon gelatin...
•1 cup boiling water
•2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
•1 teaspoon vanilla extract
•1 carton (16 ounces) frozen whipped topping, thawed

Directions
•In a small bowl, combine the cracker crumbs, 1/3 cup sugar and butter. Set aside 2 tablespoons for topping. Press the remaining crumb mixture into a 13-in. x 9-in. dish. Sprinkle with 1 cup blueberries.
• In a small bowl, dissolve gelatin in boiling water; cool. In a large bowl, beat cream cheese and remaining sugar. Add vanilla; mix well. Slowly add dissolved gelatin. Fold in whipped topping. Spread over blueberries. Cover and refrigerate for 3 hours or until set. Refrigerate leftovers. Yield: 12-15 servings.
http://www.tasteofhome.com/Recipes/Lemon-Chiffon-Blueberry-Dessert

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