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  • 1 cup crushed vanilla wafers
  • 2 Tbsp butter, melted
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1/4 cup cold water
  • 3 cups fresh blueberries, divided
  • 3 Tbsp lemon juice
  • 1 tsp grated lemon peel
  • 1 cup heavy whipping cream
  • 2 Tbsp confectioners sugar
  • 1 1/2 cup mini marshmallows



Step 1

1. In a small bowl, combine the wafers and butter. Press into a greased 8-in sqare baking dish. Bake at 350 for 8-10 minutes or until lightly browned. Cool on a wire rack.

2. In a small saucepan, combine sugar and cornstarch. Gradually whisk in water until smooth. Stir in 1 1/2 cups blueberries. Bring to a boil; cook and stire for 1-2 minutes or until thickened. Stir in the lemon juice, peel and remaining blueberries. Cool completely.

3. In a small bowl, beat cream until it begins to thicken. Add icing sugar, beat until soft peaks form. Fold in marshmallows. Spread over crust. Top with blueberry mixture. Cover and refrigerate until set, about 45 minutes. Store in the refrigerator.


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