Blueberry Delight
No-bake, layered dessert made of Nilla wafers, whipped cream and blueberry compote.
Ingredients
Blueberry Compote
- 1 pint fresh or frozen blueberries I prefer fresh
- 1 cup granulated sugar
- 1/2 tsp. ground cinnamon
- 1 tbsp. lemon juice
- 1/2 cup water
- 2 tbsp. corn starch measured and then sifted
Nilla Wafer Crust
- 11 oz. crushed Nilla wafers One 11 oz. box
- 1/2 cup unsalted butter melted
Whipped Cream Filling
- 2 cups heavy whipping cream
- 3/4 cup powdered sugar
- 1 tsp. vanilla extract
Instructions
For the Compote
- Combine all of the ingredients in a medium saucepan. Heat to a boil. Boil for 5 minutes, stirring occasionally. You want the blueberries to burst and the liquid to thicken. It should coat your spoon well.
- This is best made ahead of time and can be stored in an airtight container in the refrigerator for a couple weeks.
For the Wafer Crust
- In a food processor or blender, pulverize the cookies to a fine crumb.
- Add the melted butter and stir until the crumbs are wet.
- Pat the crumbs firmly into place in a 9"x13" pan. Refrigerate until ready to use.
For the Whipped Cream
- Combine the whipped cream and powdered sugar. Beat to stiff peaks.
Assembly
- Evenly spread the whipped cream over the crust.
- Gently spread the blueberry compote over the whipped cream.
- Refrigerate for at least 3 hours before serving.