Ingredients
12
12 servings
- •1.25 cups graham cracker crumbs
- •6 tablespoons butter, melted
- •0.25 cup white sugar
- •0.75 cup cold water
- •0.5 cup white sugar
- •1 (.25 ounce) package unflavored gelatin
- •1 cup sour cream
- •1 (8 ounce) container blueberry-flavored yogurt
- •0.5 teaspoon vanilla extract
- •0.5 cup heavy whipping cream
- •1 cup blueberries
Instructions
- 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.
- 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.
- 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.
- 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.
Nutritional Facts
Per 12 servings
- Calories: 231
- Carbohydrate: 24g
- Fat: 14g
- Fiber: 1g
- Protein: 3g
- Sugar: 18g
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