No-bake, layered dessert made of Nilla wafers, whipped cream and blueberry compote.
Keyword: Beginner, Blueberry Delight
- 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
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.
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.