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!