Dessert Recipes

Blueberry Fluff

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Yield: 20 servings

Ingredients

  • 3 cups Graham cracker crumbs
  • 1/2 cup butter, melted
  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup milk
  • 2 cups miniature marshmallows
  • 8 ounces frozen nondairy whipped topping, thawed
  • 1 (21 ounce) can blueberry pie filling
  • 1 tablespoon lemon juice

Instructions

  1. Combine Graham cracker crumbs, butter and chopped nuts in mixing bowl. Spread half of crumb mixture in bottom of a buttered 8 inch pan and press firmly.
  2. In a double boiler, melt marshmallows in milk; cool to room temperature. Do not allow to thicken.
  3. Fold nondairy whipped topping into marshmallow mixture. Gently spread half the marshmallow mixture over crumbs.
  4. Mix pie filling with lemon juice and spread over marshmallow mixture. Layer with remaining marshmallow mixture and top with remaining Graham cracker crumb mixture.
  5. Refrigerate overnight before serving.

Nutrition

Per serving: 114 Calories (kcal); 6g Total Fat; (47% calories from fat); 1g Protein; 14g Carbohydrate; 13mg Cholesterol; 130mg Sodium



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