Recipes

Instructions:

Vanilla Wafer Crust:

In a medium mixing bowl combine melted butter, crushed vanilla wafers, and cinnamon. Toss to mix well. Press crumbs mixture evenly onto bottom and 1-inch up sides of a 9-inch springform pan to form a firm, even crust. Chill about 1 hour or until firm.

In a small bowl stir together sugar, cornstarch, and ¼ cup of water.

In a small saucepan combine ¼ cup of water and Blueberry yogurt Fruitfull® bars striped from the sticks. Bring to boiling and then stir in cornstarch mixture. Cook and stir until thickened and bubbly, then cook and stir 2 minutes more. Stir in cinnamon. Turn into bowl and cool, cover and chill completely.

Place vanilla ice cream in chilled bowl in refrigerator for about 30 minutes or just until softened. Carefully fold in chilled blueberry mixture to swirl. Spread mixture into prepared crust.

Cover or freeze for several hours or overnight. Remove sides from pan. Cut into wedges and serve. 

Recipe adapted from the Better Homes and Gardens magazine.

Recipe submitted by:
Biljana Culibrk
Richmond, VA