Blueberry Cloud Pie Recipes

BLUEBERRY CLOUD PIE

Steps:

• In a large saucepan, combine marshmallows and butter. Cook and stir over medium heat until marshmallows are melted. Stir in cereal. With greased hands, press onto the bottom and up the sides of a greased 9-in. pie plate; set aside., In a large bowl, dissolve gelatin in boiling water; stir in cold water. Refrigerate until partially set, about 1 hour. , In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form., Fold berries and 3 cups whipped cream into gelatin mixture. Pour into crust. Refrigerate pie and remaining whipped cream for up to 4 hours. Garnish with reserved cream and additional blueberries.

BLUEBERRY CLOUD PIE

Steps:

• 1. Spray a heat proof 9x13 inch pan with cooking spray for the rice shell formation.
• 2. In a large saucepan combine marshmallows and butter. Cook and stir over medium heat til marshmallows are melted. Stir in cereal .
• 3. With greased hands, pressed onto the bottom and up sides of a 9" pie plate; set aside.
• 4. In a large bowl , dissolve gelatin in boiling water; stir in cold water. Refrigerate until partially set, about 1 hour.
• 5. In a small bowl, beat cream until it begins to thicken. Add confectioner's sugar; beat until soft peaks form.
• 6. Fold berries and 3 cups of whipped cream into gelatin mixture. Pour into crust. Refrigerate pie and remaining whipped cream for up to four hours.
• 7. To serve: garnish with reserved cream and additional berries.

BLUEBERRY CLOUD PIE (NO BAKE!)

Steps:

• In a large saucepan, combine marshmallows and butter. Cook and stir over medium until melted. Stir in cereal. With greased hands (I use a buttered piece of cling wrap, much easier) press mixture onto the bottom and up the sides of a pie plate. Set aside.
• In a large bowl, dissolve gelatin in boiling water; stir in cold water. Refrigerate until partially set, about 1 hour.
• In a small mixing bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold in berries and 3 cups into gelatin mixture. Pour into crust. Refrigerate pie and remaining whipped cream up to 4 hours. Garnish with reserved cream and blueberries. Prep and cooking time include chilling.