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Blueberry Marshmallow Dessert

American.Kitchen's picture
  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)

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.

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