Recipes
Blueberry Fluff
By: Nancy
Yes- this is sweet and fluffy and light as a cloud. Yes- It's for once a year or so, not as a regular habit so you don't need to feel guilty. This is my mother's yummy recipe that I grew up on for my brother's summer birthday each year. We now make it using Gluten Free Graham Cracker Crumbs. You could also make it with cherry or blackberry pie filling if you'd prefer that. It's a great, festive summer/holiday recipe for the 4th of July - or decorate it differently for any holiday! Share it with a bunch of friends!
Details
Servings: 24 servings
Crust- 2 cups GF graham cracker crumbs (I use Kinnikinnick)
- 1/3 cup melted butter
- 1 Tablespoon Sugar
Filling- 1 Pint Whipping Cream + Powdered Sugar to taste Powdered sugar makes a stiffer whipped cream than granulated sugar
- 1 bag miniature marshmallows (I use Kraft)
- 1 1-lb. 5-oz. can blueberry pie filling
Topping- Fresh fruit (strawberries, blueberries, blackberries or cherries) or reserve some of the crumbs from the crust, or red and blue colored sugar sprinkles
- 1 Pint Whipping Cream + Powdered Sugar to taste Powdered sugar makes a stiffer whipped cream than granulated sugar
- 1 bag miniature marshmallows (I use Kraft)
- 1 1-lb. 5-oz. can blueberry pie filling
Topping- Fresh fruit (strawberries, blueberries, blackberries or cherries) or reserve some of the crumbs from the crust, or red and blue colored sugar sprinkles
Directions
- Mix GF Graham cracker crumbs, butter and 1 T sugar; press crumb mixture into bottom of a greased 9 x 13-inch pan.
- Bake for 10 minutes in 350-degree oven.
- Whip cream and sugar until stiff; stir in marshmallows.
- Layer: Pour half the marshmallow mixture into crumb crust; spread pie filling over marshmallow mixture.
- Spread remaining marshmallow mixture over filling
- For flag design, decorate with fresh blueberries and strawberries or blue and red sugar crystals.
- Refrigerate overnight.
