This delicious gluten-free blueberry dessert is a tasty way to enjoy summer blueberries.
- 2 C blueberries (You can use fresh or frozen blueberries. If you want to skip making the filling, use a 16 oz can of blueberry pie filling.)
- 1 C sugar
- 2 Tablespoons cornstarch
- 1 C water
In a saucepan combine the sugar, cornstarch, and water.
When mixed well and the sugar is dissolved, add the blueberries. Crush them into the mixture.
Cook over medium heat. Stir constantly until blueberries thicken, and the filling boils.
- 2 C gluten-free graham crackers crumbs
- 1 stick butter, melted
- 1/4 C sugar
Mix cracker crumbs, sugar, and butter.
Press to form crust in 9 X 11 dish.
You can save 1/4 C of the mixture to sprinkle on top, if you’d like.
- 8 oz cream cheese
- 1/2 C milk
- 8 oz container whipped topping
Soften the cream cheese. Mix together with milk and topping. Beat well.
Assemble the dessert:
Layer 1/2 of the topping mixture over the crumb crust.
Spread all of the berry filling over that.
Add the remaining topping mix over the berries.
If you saved some of the crumb crust, sprinkle it over the topping.
This should be refrigerated 3-4 hours before serving.
I wish you well.
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