Think I’ve run the gamut on blueberries for today.

Prep. 25 Min./ Bake 10 Min. +chilling

 

Ingredients

1. 1 cup crushed vanilla wafers (about 30 wafers)
2. 2 tablespoons butter, melted
3. 3/4 cup sugar
4. 1/4 cup cornstarch
5. 1/4 cup cold water
6. 3 cups fresh blueberries, divided
7. 3 tablespoons lemon juice
8. 1 teaspoon grated lemon peel
9. 1 cup heavy whipping cream
10. 2 tablespoons confectioners’ sugar
11. 1-1/2 cups miniature marshmallows

Directions

12. In a small bowl, combine wafers and butter. Press into a greased 8-in. square baking dish. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack.
13. 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 stir for 1-2 minutes or until thickened. Stir in the lemon juice, peel and remaining blueberries. Cool completely.
14. In a small bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form. Fold in marshmallows. Spread over crust. Top with blueberry mixture. Cover and refrigerate until set, about 45 minutes. Yield: 9 servings.