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.