NO-BAKE FROZEN BLUEBERRY PIE

At some point, I make the wise choice to go ahead and dump what’s left into the graham cracker crust and put it in the freezer. But what do you know, I left quite a bit of it in the bowl there, didn’t I? Commence finger swiping all around the rim and inside the bowl. I may or may not have licked it with my tongue and gotten some all over my chin and cheeks in the process. I’m just glad no one was here to witness this.

But your (lack of) restraint and patience will pay off because this beauty is unbelievably tasty. It’s like frozen blueberry cheesecake and it’s amazing. Sweet, a tiny bit tart, the most beautiful purple and so cold and creamy. It’s the perfect summer dessert! And I even lightened it up a tad, so it’s healthy-ish.

INGREDIENTS
FOR THE GRAHAM CRACKER CRUST

• 1 1/2 cups graham cracker crumbs (from about 1 1/2 packages from a box)
• 1/4 cup sugar
• 1/4 cup butter, melted

FOR THE BLUEBERRY PIE FILLING

• 3 cups fresh blueberries (see notes)
• 2/3 cup granulated sugar
• 8 oz. cream cheese (I use 1/3 less fat)
• 1 1/2 cups plain yogurt (I use nonfat)
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream (see notes)

INSTRUCTIONS

1. Make the graham cracker crust. I crush the graham crackers in a food processor (that I reuse in the next part for the blueberry pie filling), then add the sugar, pulse it to combine, and add the butter. Pulse it a few times and it’ll get nice and combined and crumbly for you.
2. Dump the crust into a well-greased 9-inch springform pan or deep-dish pie plate. Spread it evenly around the bottom and then work it up the sides. I use a measuring cup or a glass to flatten the bottom and then press the mixture against the sides of the pan. Stick the pan the refrigerator to firm up a bit while you make the filling.
3. ...........................................

for full instruction please see : www.familyfoodonthetable.com

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