We had a get together on Sunday night.  I knew I would be busy all day on Sunday so on Saturday I decided I needed to make a dessert.  I wanted something that would be fresh for Sunday evening so I started to think what was in the house…hmmm….we had a container of Cool Whip in the refrigerator that needed to get used and that’s when Rice Chex Blueberry Dessert popped in my head.  That would be perfect.   It’s a dessert that is best if it’s in the refrigerator a bit before serving.

The dessert is wonderful and is great for summer as it’s light and creamy.

I have made this periodically over the years but not real often.  I was so delighted to find out that the dessert is GLUTEN FREE!!  Kelli is going to be so happy that I realized that.

Here’s the recipe:

1 stick of margarine melted
2 1/2 cups crushed Rice Chex
3/4 cup brown sugar
1 cup coconut
1/2 cup chopped nuts
8 oz cream cheese
1 cup powdered sugar
12 oz Cool Whip

Mix the crushed Rice Chex, margarine, brown sugar, coconut.  Mix.  Reserve 1 cup for the topping.  Press the remaining amount into the bottom of a 9 x 13 pan.  Beat together the cream cheese, powdered sugar, and Cool Whip.  Spread cream cheese mixture on the crust.  Top with can of blueberry pie filling.  Sprinkle top with reserved crumbs.  Refrigerate 8 hours.

I have made it and didn’t refrigerate it that long…but the recipe does call for that.

If you are hosting a get together this is a great recipe as this dessert can be made a day or two in advance and served the night of your get together.

I was going to wait to take the picture of the dessert when it was cut but was afraid that there wouldn’t be any left.  It’s that good.