As soon as we walked in the door Saturday after picking blueberries, Trenton and Charlotte wanted to make something with our loot.
I had a raging sinus headache and didn’t feel like going to the store, so I went searching the pantry and fridge to figure out a dessert to make with them.
This is what I came up with:
Blueberry Graham Pudding Dessert
1/2 sleeve graham crackers, crushed
4 oz. cream cheese, softened
2 Tbsp. butter, softened
1/2 c. powdered sugar
1 pkg. (3.4 oz.) instant vanilla pudding
1 3/4 c. milk
6 oz. Cool Whip
2 c. blueberries, divided
Crush graham crackers in food processor. Set aside. In mixing bowl, beat cream cheese, butter, and powdered sugar until smooth. In another bowl, mix pudding mix and milk until well blended. Fold into cream cheese mixture. Fold in Cool Whip and 1 3/4 c. blueberries. Alternate layers of crumbs and pudding. Top with crumbs and remaining blueberries. Chill before serving. Yield: 6-8 servings. Recipe can easily be doubled.