Tofu Blueberry Fluff Recipes

LEMON CHIFFON BLUEBERRY DESSERT

Lemon Chiffon Blueberry Dessert image

This cool and creamy no-bake dessert is perfect for hot summer days. I sometimes replace raspberries for half of the blueberries to make it look more patriotic. -Jodie Cederquist, Muskegon, Michigan

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 15 servings.

Number Of Ingredients 9

Ingredients

1-1/2 cups graham cracker crumbs (about 24 squares)
1-1/3 cups sugar, divided
1/2 cup butter, melted
1-1/2 cups fresh blueberries, divided
1 package (3 ounces) lemon gelatin
1 cup boiling water
11 ounces cream cheese, softened
1 teaspoon vanilla extract
1 carton (16 ounces) frozen whipped topping, thawed

Steps:

Combine cracker crumbs, 1/3 cup sugar and butter, reserving 2 tablespoons for topping. Press remaining crumb mixture into a 13x9-in. dish. Sprinkle with 1 cup blueberries., In a small bowl, dissolve gelatin in boiling water; cool. In a large bowl, beat cream cheese and remaining sugar. Add vanilla; mix well. Slowly add dissolved gelatin. Fold in whipped topping. Spread over blueberries. Refrigerate, covered, until set, about 3 hours. Top with reserved crumb mixture and remaining blueberries. Refrigerate leftovers.

Nutrition Facts : Calories 344 calories, Fat 19g fat (14g saturated fat), Cholesterol 39mg cholesterol, Sodium 187mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.

BLUEBERRY FLUFF SALAD

Blueberry Fluff Salad image

Provided by Kristen

Yield 8

Number Of Ingredients 6

Ingredients

1 (8 ounce) container light Cool Whip
1 (21 ounce) can blueberry pie filling
1 (20 ounce) can crushed pineapple (drained)
2 cups mini marshmallows
1 cup shredded coconut
2 bananas (sliced)

Steps:

In a large bowl combine cool whip, pie filling, and crushed pineapple; mix well.
Fold in the marshmallows, coconut, and bananas.
Refrigerate until cold (at least 30 minutes).
Serve cold.

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