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Desserts > Blueberry Lush Special

Blueberry Lush Special
1 pkg. graham crackers
1 c blanched almonds
¾ c butter, melted
2 T sugar
1 pkg. cream cheese (8 oz., softened)
1 pkg. salted caramel pudding
Enough milk to make pudding
1½ c powdered sugar, divided
1 qt. heavy cream
2 cans blueberries (21 oz. ea.)
1 T cinnamon
1 t nutmeg
Preheat oven to 350 F.
Whip heavy cream to soft peaks. Add ¾ c powdered sugar and whip to stiff peaks. Set in refrigerator.
Pulse crackers and almonds in food processor until fine crumbs form. Mix in melted butter and 2 t cinnamon and ½ t nutmeg. Press into 13×9 inch pan. Bake for 8 minutes and cool.
Beat cream cheese and remaining powdered sugar. Stir ½ cup of whipped cream gently into creamed mixture, then gently fold in 1½ cup more. Spread over baked crust.
Mix pudding by directions adding remaining cinnamon and nutmeg. Spread over cheese mixture and refrigerate for 20 minutes.
Carefully spread blueberries over pudding.
Spread remaining whipped topping over blueberries and chill 2 hours (preferably overnight) in refrigerator.
Serve cold.

March 3, 2019 | Unregistered CommenterThea