Lemon Chiffon Blueberry Dessert |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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This cool and creamy no-bake dessert is perfect for hot summer days. I sometimes replace raspberries for half of the blueberries to make it look more patriotic.Jodie Cederquist, Muskegon, Michigan Ingredients:
1-1/2 cups graham cracker crumbs (about 24 squares) |
1-1/3 cups sugar, divided |
1/2 cup butter, melted |
1-1/2 cups fresh blueberries, divided |
1 package (3 ounces) lemon gelatin |
1 cup boiling water |
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened |
1 teaspoon vanilla extract |
1 carton (16 ounces) frozen whipped topping, thawed |
Directions:
1. In a small bowl, combine the cracker crumbs, 1/3 cup sugar and butter. Set aside 2 tablespoons for topping. Press the remaining crumb mixture into a 13-in. x 9-in. dish. Sprinkle with 1 cup blueberries.
2. In a small bowl, dissolve gelatin in boiling water; cool. In a large bowl, beat cream cheese and remaining sugar. Add vanilla; mix well. Slowly add dissolved gelatin. Fold in whipped topping. Spread over blueberries. Cover and refrigerate for 3 hours or until set. Refrigerate leftovers. Yield: 12-15 servings.
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