A delicious blueberry dessert with a graham cracker crust and fresh blueberries.
Ingredients
- ¼ cups graham cracker crumbs: 1 piece
- butter: 6 Tbsp (melted)
- white sugar: 0.25 cup
- water: 0.75 cup (cold)
- white sugar: 0.5 cup
- unflavored gelatin: 1 pack (.25 ounce pack)
- sour cream: 1 cup
- blueberry-flavored yogurt: 1 container (8 ounce container)
- vanilla extract: 0.5 tsp
- heavy whipping cream: 0.5 cup
- blueberries: 1 cup
Metric Conversion
Stages of cooking
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Mix graham cracker crumbs, melted butter, and 1/4 cup white sugar in a bowl. Measure 1/4 cup crust mixture and set aside. Press remaining crust mixture into a 10x6x2-inch pan.
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Combine water, 1/2 cup white sugar, and gelatin in a saucepan over medium-low heat; cook and stir until gelatin and sugar dissolve, about 5 minutes.
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Stir sour cream and yogurt together in a bowl. Gradually stir gelatin mixture into sour cream mixture; stir in vanilla extract. Refrigerate until partially set, about 30 minutes.
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Beat heavy cream in a glass or metal bowl until soft peaks form. Fold sour cream mixture into whipped cream; stir in blueberries. Spread blueberry cream evenly over crust; sprinkle reserved 1/4 graham cracker mixture over dessert. Chill in refrigerator, 8 hours to overnight.
