Blueberry Fluff
Ingredients
- 3 cups Graham cracker crumbs
- 1/2 cup butter or margarine, melted
- 1/2 cup chopped pecans or walnuts
- 1/2 cup milk
- 2 cups miniature marshmallows
- 8 ounces frozen non-dairy whipped topping, thawed
- 1 (21 ounce) can blueberry pie filling
- 1 tablespoon lemon juice
Instructions
- Combine Graham cracker crumbs, butter or margarine and chopped nuts in mixing bowl. Spread half of crumb mixture in bottom of 8-inch buttered pan and press firmly.
- In a double boiler, melt marshmallows in milk; cool to room temperature. Do not allow to thicken.
- Fold non-dairy whipped topping into marshmallow mixture. Gently spread half the marshmallow mixture over crumbs.
- Mix pie filling with lemon juice and spread over marshmallow mixture. Layer with remaining marshmallow mixture and top with remaining Graham cracker crumb mixture.
- Refrigerate overnight before serving.
Serves 20.
Nutrition information: 114 Calories (kcal); 6g Total Fat; (47% calories from fat); 1g Protein; 14g Carbohydrate; 13mg Cholesterol; 130mg Sodium
