Recipe: Frozen Blueberry Cream Pie
I have quite a sweet tooth and a meal just doesn't seem complete without something sweet at the end. The only problem during summer is that I hate heating my oven! Blueberries just scream summer to me, so this combination of flavors is one of my favorites. If you want a little variety, you can change the juice concentrate and fruit to suit your own tastes. Use frozen strawberry daiquiri mix and fresh strawberries or cran-raspberry juice and fresh raspberries. The possibilities are almost endless. The hardest part of this desert is being patient enough to wait until it's frozen before slicing!
Frozen Blueberry Cream Pie
- 25 Oreo cookies
- 1/4 cup butter (melted)
1 brick (8 oz.) cream cheese
1/2 cup sugar
1 can (12 oz.) frozen Old Orchard Blueberry Pomegranate juice concentrate
1 tub (8 oz.) whipped topping, thawed
- 1 cup fresh or frozen berries
1. Put the Oreo cookies in a food processor and pulse until they are coarse crumbs. Drizzle in the melted butter and mix again briefly.
2. Press the cookie crumbs into the bottom of a 9-inch spring-form pan that is lightly greased.
3. Place cream cheese and sugar in a mixer and beat until well mixed.
4. Add juice concentrate slowly and blend until smooth.
5. Add the frozen berries and stir.
6. Gently fold in the whipped topping until completely smooth.
7. Pour mixture over crust.
8. Freeze 4 to 6 hours or until firm. Remove from the freezer 15 minutes before serving; let stand at room temperature to soften slightly—but not too long.
9. Remove outer ring from spring-form pan and top with berries if desired.
10. Slice and serve!
What are some of your favorite recipes using berries?
Featured image courtesy of Flickr.
Diane lives in the suburbs of Altanta, Georgia with her husband, two kids, and more pets than she cares to admit. She spends way too much money on grass fed beef and organic milk but gets a little agitated when there is no more Diet Coke in the house. She currently writes for both Turning the Clock Back (http://www.turningclockback.