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Contest-Winning Blueberry Cream Dessert

Here is a tasty, cool treat I especially enjoy serving for spring or summer luncheons or as a light finish to dinner. Feel free to vary the flavor to strawberry, orange, raspberry or whatever fruit is in season.—Harold Kruspe, Hall, New York
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    9 servings


  • 1 cup sour cream
  • 3/4 cup blueberry yogurt
  • 1 envelope unflavored gelatin
  • 3/4 cup cold water
  • 3/4 cup sugar, divided
  • 1/2 teaspoon vanilla extract
  • 1-1/4 cups graham cracker crumbs
  • 6 tablespoons butter, melted
  • 1 cup fresh blueberries
  • 1/2 cup heavy whipping cream, whipped


  • In a small bowl, combine sour cream and yogurt; set aside. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Add 1/2 cup sugar. Cook and stir over low heat until gelatin is completely dissolved.
  • Remove from the heat; stir in vanilla and sour cream mixture until blended. Transfer to a large bowl. Chill until partially set.
  • Meanwhile, in a small bowl, combine the graham cracker crumbs, butter and remaining sugar; set aside 1/4 cup for topping. Press the remaining crumb mixture into an ungreased 8-in. square dish; set aside.
  • Stir blueberries into gelatin mixture; fold in whipped cream. Spoon into crust. Sprinkle with reserved crumb mixture. Chill until set. Refrigerate leftovers.
Nutrition Facts
1 piece: 288 calories, 16g fat (10g saturated fat), 48mg cholesterol, 175mg sodium, 33g carbohydrate (25g sugars, 1g fiber), 3g protein.

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  • leenween
    Jul 12, 2012

    Really like the taste of this dessert and especially how easy it was to make; being I'm really not into baking :)

  • jmkasprak
    Jul 20, 2011

    We both loved this dessert. It's so light, and the flavor of the fresh blueberries is enhanced by the not-too-sweet cream. It's also nice that you don't have to bake it, especially when it's 90+ degrees outside.

  • SandraLR
    Apr 25, 2011

    I loved this dessert; however, I would use half the graham cracker crust ingredients for the bottom, and I would bake it for 10 or 15 minutes. Also, blueberries are so expensive right now, so I used frozen blueberries and drained them well.

  • lrnshannon
    Mar 7, 2008

    No comment left