PRIZE - WINNING BLUEBERRY CLOUD

By á-6498

Ingredients

• 30 marshmallows (regular size)
• 1 cup sugar
• 1/2 cup water
• 2 tbsp lemon juice
• 1/3 cup melted margarine
• 1 cup milk
• 1 cup whipping cream
• 1 1/3 cups graham cracker crumbs
• 3 cups fresh blueberries
• 4 tbsp cornstarch

Preparation

Step 1

Combine marshmallows and milk in saucepan. Place over low heat and stir until marshmallows are melted. Let cool until slightly thickened, stirring occasionally.
In another saucepan, combine sugar and cornstarch. Stir in water and cook until slightly thickened, stirring occasionally. Add blueberries and lemon juice, cook for about two minutes or until thickened. Let cool.
Combine crumbs and margarine, set aside 1/4 cup. Press remaining crumb mixture on to bottom of 9-inch square baking pan.
Whip cream and fold into cooled marshmallow mixture, spread over crumb crust. Cover and refrigerate about an hour or until set.
Spread blueberry mixture over top and sprinkle with reserved crumbs. Refrigerate several hours, or overnight, before serving. Makes nine servings.