BLUEBERRY CLOUD PIE
1 1/4 cups miniature marshmallows
3 tablespoons butter, cubed
2 1/2 cups crisp rice cereal
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1 package (3 ounces) berry blue gelatin
1/2 cup boiling water
1/2 cup cold water
2 cups heavy whipping cream
5 tablespoons confectioners' sugar
1 2/3 cups fresh blueberries
Additional fresh blueberries
In a large saucepan, combine marshmallows and butter. Cook and stir over medium heat until marshmallows are melted. Stir in cereal. With greased hands, press onto the bottom and up the sides of a greased 9-in. pie plate; set aside.
In a large bowl, dissolve gelatin in boiling water; stir in cold water. Refrigerate until partially set, about 1 hour.
In a small bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form.
Fold berries and 3 cups whipped cream into gelatin mixture. Pour into crust. Refrigerate pie and remaining whipped cream for up to 4 hours. Garnish with reserved cream and additional blueberries. Yield: 8 servings.
Tip: To cut down on time and speed things up, put the gelatin in the freezer for about 30 minutes. Also, place the bowl and beaters you're going use to beat the cream in the freezer for about 5 minutes.
*substitutions: Whipped topping like Cool Whip can be substituted for the whipped cream.
Try raspberry or strawberry gelatin and fresh raspberries or strawberries instead of blueberries.
Feel free to use sugar-free products for gelatin and whipped toppping.
Taste of Home June/July 2008