"This heavenly dessert was my Grandmother's recipe, and there are never any leftovers. The sweet meringue and the salty crust just compliment each other. You will need to print copies of the recipe, because everyone that has a taste will want it. You can make this the night before you need it." — DECEMBER0
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saltine crackers, crushed
large egg whites
cream of tartar
1 (21 ounce) can
blueberry pie filling
Seems as though there is problem with this recipe, I made it an customized it for 8 servings, it turned out very good, so then I made it for 12 as originally printed and it seems so though the pan size should change to 9x13, I put in the 8x12 as stated, the meringue was so high that it seemed hard to put on the blueberries and the whipped cream. Something is just not correct with this recipe. First pan was very good.
First review! Notsogood. Not bad, just not worth making. It looked pretty. Blueberries sandwiched between white. The meringue became rubbery once topped. The crust was okay. It didn't become crisp or too much different than it was to start with. Too many dishes, too much time, too ho-hum to make this again. Maybe it's one of those recipes kids like more than adults.
As written, this recipe bombed. I tried it with some minor changes that made a huge difference. Instead of Saltines, I used A LOT of smushed up graham crackers and melted butter. Left out the cream of tartar, doubled the vanilla & left out the nuts. (They didn't "feel" right in this dessert) I also skipped the vinegar. I don't think I totally changed the recipe, just changed what didn't work. And it's yummy this way too.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 171
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