I made this recipe for years and finally decided to share it with you, but with a twist 💁🏻♀️ Such an easy dessert, it doesn’t take any time at all, and it’s perfect for Mother’s Day.
Ingredients
- 2 8oz cream cheese room temperature
- 2 envelopes dream whip
- 2/3 cup full fat milk
- 1 6 oz box lemon jello
- 2 cups hot water
- Organic alcohol free Vanilla
- 2 tsps lemon juice
- 2 sleeves Graham crackers
- 1/2 cup pistachio
- 3 tbsp butter
- Blueberry sauce
- 1 lb frozen blueberries
- 1/3 cup sugar
- 1/3 cup rose water + water
- 1 tbsp corn starch
- Zest of 1 lemon
- 6- pour the batter on top of the crust and place it in the fridge overnight
Instructions
- 1- start by making the crust. Add the crackers + 1/2 cup of pistachio to a food processor and process until smooth.
- 2- melt 3 tablespoons of butter in a pan then add the crackers mixture and stir on low heat until combined, transfer to the food processor and pulse for a few seconds to come together.
- 3- line a spring form pan with wax paper and press the mixture to the bottom of the pan and sides about 1/2 an inch.
- 4-dissolve the jello in 2 cups hot water and set aside to cool for 15-20 minutes ( you can do that step before starting on the crust to save time ).
- 5- add all the ingredients cream cheese, dream whip, milk, vanilla, lemon juice, and jello to a standing mixer and mix together until it turns into a smooth silky batter. It will be runny, don’t be alarmed it will set in the fridge.
- 7- for the blueberry sauce combine everything thing together and cook on low to medium heat, stirring all the time. It took 7 minutes to be exact.
Notes
- Be careful when mixing, start on the lowest speed because you will have some spills, other wise you can use a blender or a hand held mixer so you have better control.
- For the 1/3 cup fluid I combined both rose water and water to make a 1/3 cup. I didn’t want to use all rose water as it can be overpowering.
- Hope you get to try this recipe, and if you do I would love to see your beautiful work. Enjoy 🌻.