If there’s one thing I love about summer, it’s the Fourth of July.
My family used to go big for the summer holiday. We’d have enough fireworks set up to where we probably could have opened our own fireworks stand. Sausage, bratwurst, and burgers would be grilled up in record numbers. Potato, pasta and green leaf salad would line the side dish table.
It’s been a long time since I’ve done anything for the 4th of July. I usually celebrate it with my second family: my co-workers. The news never sleeps, and holidays like the 4th are typically just a blip on my radar nowadays.
I’ll still make all of those 4th foods, though. This week I’ve made barbecue chicken, ribs, and a new salad (recipe soon!). I like to at least celebrate where I can through my cooking.
One of my family’s favorite dessert recipes for the 4th is flag cake. It’s just torn up angel food cake, pudding, whipped cream, then strawberries and blueberries that are arranged to look like the flag. I wanted to make something a little different this year, but I wanted to keep that berry vibe…so I made this cloud pie.
This pie is absolutely heavenly. It’s so light and delicious, and that berry flavor really comes through with the fresh blueberries and the “berry blue” Jell-o. If you make your own whipped cream it’s ten times better than using the tub version. The best part about this pie: the rice krispie treat crust.
You read that right.
It actually works despite how weird it may sound. It’s crispy (even after refrigeration) and sweet and the perfect crust for a lightly whipped pie filling.
Don’t make fun of my poor pie plate in these pictures. It’s been through A LOT. I really need to get new pie pans!
Enjoy!
Blueberry Cloud Pie
A light, fluffy blueberry pie with a rice krispie treat crust.
Ingredients
- 1 1/4 cups mini marshmallows
- 3 TBS. butter, cubed
- 2 1/2 cups crispy rice cereal
- 1 (3 oz) package Berry Blue Jello
- 1/2 cup boiling water
- 1/2 cup cold water
- 2 cups heavy whipping cream
- 5 TBS. powdered sugar
- 2 cups fresh blueberries
Directions
- In a small saucepan, melt butter with mini marshmallows until smooth. Remove from heat and stir in crispy rice ceral until cereal is well coated.
- Using greased hands, press crispy cereal mix into the bottom (and if you can, up the sides) of an 8″ pie plate.
- In a large bowl, stir together Jello, boiling water and cold water. Refrigerate until partially set, about an hour.
- Make the whipped cream: using a hand mixer, beat cream until soft peaks form in a large bowl. Whip in powdered sugar and set aside.
- Fold 1 1/2 cups blueberries and 3 cups of the whipped cream into the Jello mixture. Pour into the pie crust. Refrigerate for 4-8 hours until set.
- Top with remaining whipped cream and blueberries and serve.
leencuisine.com 