Blueberry Cream Dessert

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"A delicious blueberry dessert with a graham cracker crust and fresh blueberries."
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8 h 50 m servings 231 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 120 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Mix graham cracker crumbs, melted butter, and 1/4 cup white sugar in a bowl. Measure 1/4 cup crust mixture and set aside. Press remaining crust mixture into a 10x6x2-inch pan.
  2. Combine water, 1/2 cup white sugar, and gelatin in a saucepan over medium-low heat; cook and stir until gelatin and sugar dissolve, about 5 minutes.
  3. Stir sour cream and yogurt together in a bowl. Gradually stir gelatin mixture into sour cream mixture; stir in vanilla extract. Refrigerate until partially set, about 30 minutes.
  4. Beat heavy cream in a glass or metal bowl until soft peaks form. Fold sour cream mixture into whipped cream; stir in blueberries. Spread blueberry cream evenly over crust; sprinkle reserved 1/4 graham cracker mixture over dessert. Chill in refrigerator, 8 hours to overnight.


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This was so easy to make and a hit at Easter dinner. It is very simple and not overly sweet. I made the whipped cream using heavy cream, but I suspect that you could buy a whipped cream to mak...

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