Blueberry Cloud Pie (No Bake!) |
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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 10 |
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Fresh blueberries and whipped cream on a rice krispie crust. She suggests making two at a time because they go quickly. Ingredients:
1 1/4 cups miniature marshmallows |
3 tablespoons butter, cubed |
2 1/2 cups crisp rice cereal |
1 (3 ounce) package berry blue gelatin mix |
1/2 cup boiling water |
1/2 cup cold water |
2 cups heavy whipping cream |
5 tablespoons confectioners' sugar |
1 2/3 cups fresh blueberries |
additional fresh blueberries |
Directions:
1. In a large saucepan, combine marshmallows and butter. Cook and stir over medium until melted. Stir in cereal. With greased hands (I use a buttered piece of cling wrap, much easier) press mixture onto the bottom and up the sides of a pie plate. Set aside.
2. In a large bowl, dissolve gelatin in boiling water; stir in cold water. Refrigerate until partially set, about 1 hour.
3. In a small mixing bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold in berries and 3 cups into gelatin mixture. Pour into crust. Refrigerate pie and remaining whipped cream up to 4 hours. Garnish with reserved cream and blueberries. Prep and cooking time include chilling.
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