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Blueberry Marshmallow Dessert

Ingredients
  Graham cracker crumbs 2 Cup (32 tbs)
  Melted butter 1⁄3 Cup (5.33 tbs)
  Sugar 1 Tablespoon
  Whipping cream 1 Pint
  Miniature marshmallows 10 1⁄2 Ounce (1 Package)
  Canned blueberry pie filling 16 Ounce (1 Pound 5 Ounce Can, 2 Cups)
Directions

Mix cracker crumbs, butter and sugar; press 2/3 of the crumb mixture into bottom of 9 x 13-inch pan.
Bake for 10 minutes in 350-degree oven.
Whip cream; stir in marshmallows.
Pour half the marsh-mallow mixture into crumb crust; spread pie filling over marshmallow mixture.
Spread remaining marsh-mallow mixture over filling; sprinkle with remaining cracker crumbs.
Refrigerate overnight.
Serve with whipped cream, if desired.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Course: 
Dessert
Method: 
Freezed
Restriction: 
Vegan, Vegetarian
Ingredient: 
Marshmallow

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4301 Calories from Fat 2041

% Daily Value*

Total Fat 228 g350.3%

Saturated Fat 146.7 g733.4%

Trans Fat 0 g

Cholesterol 840.5 mg280.2%

Sodium 676.8 mg28.2%

Total Carbohydrates 513 g171%

Dietary Fiber 11.8 g47.2%

Sugars 377.4 g

Protein 17 g33.6%

Vitamin A 38% Vitamin C 5.3%

Calcium 41.4% Iron 20.2%

*Based on a 2000 Calorie diet

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Blueberry Marshmallow Dessert Recipe