Blueberry Graham Cracker Pudding Recipes

BLUEBERRY PIE WITH GRAHAM CRACKER CRUST

Steps:

• In a large saucepan, combine sugar, cornstarch and salt. Gradually add water, stirring until smooth. Stir in 2 cups of blueberries. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; cool to room temperature., Gently stir remaining blueberries into cooled blueberry mixture. Spoon into crust. Refrigerate, covered, until chilled, 1-2 hours. Serve with whipped cream.

PUDDING AND BERRY TART WITH GRAHAM CRACKER CRUST

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: crumble the graham crackers by hand or with a potato masher to get fine crumbs. Heat the butter in a saucepan or microwave until half-melted. Work the butter into the crumbs with your fingertips until the crumbs look like wet sand. Using your fingertips, press the crust into a 9-inch pie plate or disposable aluminum pie pan to make an even layer over the bottom and sides of the pan. Bake until the crust is a shade darker, about 12 minutes, and let cool completely.
• Make the pudding according to the package directions. Let stand about 5 to 10 minutes stirring occasionally to keep a skin from forming on the top of the pudding.
• Use a spoon or rubber spatula to scrape the pudding into the graham cracker shell and smooth it into an even layer. Put the tart in the refrigerator until the pudding is chilled and set, at least 1 hour.
• Meanwhile, cut the stems off the strawberries and wash with the other berries in a colander under cold water. Drain then spread out on paper towel to dry. You can either arrange the berries nicely over the pudding or just sort of gently tumble them onto it. Cover the tart lightly with plastic wrap and refrigerate. You can make the tart up to 4 hours in advance. Serve cold.

BLUEBERRY GRAHAM DESSERT

Steps:

• In a large bowl, combine the cracker crumbs, walnuts, sugar and cinnamon. Stir in butter; set aside. In another large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in ricotta cheese and lemon juice., Place 1/2 cup blueberries in each of 4 dessert dishes. Top with cream cheese mixture, crumbs and remaining blueberries. Garnish with whipped cream if desired. Refrigerate until serving.

BLUEBERRY CREAM DESSERT

Steps:

• 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.

VANILLA AND BLUEBERRY CHEESECAKE PUDDING

Steps:

• To make the blueberries: In a small saucepan, bring 2 tablespoons water, the sugar, and lemon juice to a simmer over medium heat, stirring occasionally to dissolve the sugar. Add the blueberries and cook, stirring often, until they soften, 1 to 2 minutes (a little longer if using frozen berries). Use a fork to gently mash most of the berries, then turn off the heat.
• To make the cheesecake pudding: Whisk the sugar, cornstarch, and salt together in a medium saucepan. Whisk in the cold milk and then set the saucepan over medium-high heat. Continue to whisk until a few bubbles pop at the surface and the mixture is thick, 3 to 4 minutes. Turn off the heat and whisk in the vanilla and the cream cheese.
• Divide half the pudding among 4 ramekins, then divide the blueberries among the ramekins. Top each serving with the remaining pudding. Cover each ramekin with plastic wrap and refrigerate for at least 4 hours or up to 3 days. Serve chilled, sprinkled with graham crumbs.

BLUEBERRY-CINNAMON GRAHAM MUFFINS

Steps:

• Preheat oven to 375.
• Mix graham crumbs, sugar, and baking powder in medium bowl and set aside.
• Beat egg and milk in separate bowl with wire whisk (or fork) until well blended.
• Add egg & milk mixture to graham mixture, stir until just moistened.
• Gently stir in blueberries.
• Spoon batter evenly into 12 greased medium muffin cups, filling each cup 2/3 full (mine were about 3/4 full).
• Bake 18 to 20 minutes or until lightly browned. Let stand 5 minutes in pan, then remove to wire rack and let cool slightly.

BLUEBERRY CREAM CHEESE BREAD PUDDING

Steps:

• Preheat oven to 425°.
• Spray a 2 quart shallow baking dish.
• Bake the cubed bread for 8-10 minutes on a cookie sheet.
• Beat eggs and 3/4 cup sugar in bowl, until light colored.
• Add the orange peel and vanilla, then half & half; mix well.
• Put the toasted bread cubed in the dish and cover with half of the berries.
• Combine cream cheese and 2 tablespoons sugar, mixing well.
• Drop this over the berry and bread mixture.
• Sprinkle the remaining berries on top.
• Pour egg mixture over.
• Wait 5 minutes, then bake 50-55 minutes.
• Sprinkle the confectioners' sugar over before serving warm.