Monday, January 19, 2015

Blueberry Cha Cha Recipe.

This is a recipe Trevor's mom has made and we adapted it to be Myra-friendly.  It can be made with any fruit pie filling, really.  We usually have it with cherries, but used blueberries for Myra's party.  I imagine there are plenty of variations one could use, especially for the crust, but to keep things clear and simple this is easily made to be, at a minimum, dairy- and soy-free.

The recipe calls for a graham cracker crust, so I started with this coconut flour substitute instead.  I pressed it into a 9x13 pan greased with coconut oil and baked for about 13 minutes.

Other ingredients needed: 
Whipped cream, 3-4 cans following this recipe and add powdered sugar
2.5 cups mini marshmallows
1 large can blueberry pie filling

Make the 1/2 of the whipped cream as directed then mix in marshmallows, spread over crust.  Drizzle pie filling on top and spread. Whip the rest of the cream with sugar and spread on top.  

The recipe says to refrigerate overnight, but we did not.  I put it in the freezer for about an hour and it was still good.  Refrigerating longer just allows the cream/marshmallows to set up a bit more.

Enjoy!  I meant to get a photo but we dished it up and ate it too quickly!

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