Totally sharing a family recipe here today! Hope that’s OK Nanny! Some recipes are just too delicious not to share :)
Everyone seemed to really like it, and of course everyone was asking what it was. Well, in my family we call it “Blueberry Dessert”.
Not very descript, but those two words can get anyone in my family excited!
Basically, it’s a 4-layer dessert:
- graham cracker crust bottom
- a cheesecake-y layer
- a blueberry layer
- and a whipped cream/marshmallow topping
Sounds pretty good right?
I’ll give you both versions…the original, and my adjustments. Now a days, the original version is just a bit too sweet for my taste, so I like to cut back on the sugar where I can.
I made “my” version for the pig roast, and don’t think anyone missed the sugar based on the reactions :)
Layer 1: Graham Cracker Crust
- 24 Graham Crackers (and by 24, that means 12 full sheets. i.e. a s’mores is technically made with 2 graham crackers or 1 full sheet…you follow??)
- 1/4 cup butter, melted
- I cut back to 3T and add 1T of water
- 1/4 cup sugar
- I leave this out. In my opinion graham crackers are sweet enough as is.
Place crackers in a food processor and pulse until crushed. Add remaining ingredients and pulse until all combined. [If you don’t have a food processor, place grahams in a large ziploc bag and, using a rolling pin, roll them out/crush them until they are a course sand consistency. Then mix all ingredients together in a bowl.]
Pour crust out into a 9x13 pan (I like to spray it with cooking spray first), and press crust evenly into the bottom of the pan.
Bake at 350 for 12-14 min.
While the crust is baking, getting working on the next layer.
Layer 2: Cream Cheese
- 1 8oz pkg cream cheese, softened at room temp
- I used reduced fat/Neufchatel cream cheese
- 1 cup sugar
- I use 2/3 cup sugar
- 2 eggs
Beat all ingredients until creamy. Pour over your crust once it’s out of the oven. Now put the whole thing back in the oven (still at 350) for 15-20 min, until slightly browned.
(well mine wasn’t really browned, but it was set)
Once Layer 2 is baked, you can now turn off the oven and let this cool.
Layer 3: The Blueberries
- 1 can blueberry pie filling
- add in fresh blueberries (optional)
OR, make your own blueberry filling, which is what I do:
- 1 1/2 – 2 pints of fresh blueberries (or a bag of frozen)
- juice from 1/2 lemon
- 1/4 sugar (or more to taste)
- 1 T corn starch
Place berries into a medium sauce pan. Add enough water to come just about halfway up the blueberries. Place pan over med-high heat until boiling.
Reduce heat to med-med low, add sugar and lemon juice. Cook for 10-15 min or until blueberries start to break down. Mix the cornstarch with 1T of water to dissolve it before adding to the berries. Bring the heat back up a bit, to get the mixture boiling again. Pour in the cornstarch/water while whisking the mixture at the same time until it’s thoroughly mixed in.
Continue cooking for 4-5 more minutes, until it’s cooked down a little more. The mixture will also thicken up as it cools.
Once cool, pour over the other layers.
Layer 4 – Whipped Cream/Marshmallow
- 1/4 lb marshmallows (about 1/2 of a typical bag)
- 1/2 cup milk
- 1 cup heavy cream
Add marshmallows and milk to the top bowl of a double boiler set to med-high heat. Cook until marshmallows melt and the mixture is smooth.
Let this cool!! It may separate as it cools, that happened to me, and it was fine.
Then, whip heavy cream in a separate bowl on medium speed until it thickens up/stiffens to whipped cream consistency. This takes just a few minutes depending on your mixer. I just use a handheld mixer for this.
Take this whipped cream and add it to the COOLED marshmallow mixture. Fold in. If you had separation issues, just take your mixer and whip this together for another minute or two. That worked for me.
Spread final layer on top. Chill at least 1 hour in the fridge before serving :)
This is a great dessert to bring to a party! Everyone I know that has tried it, has loved it. My family goes nuts for it. It’s a winner :)