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"I always make two of these pies at a time because my husband and five children devour them in a hurry! We can hardly wait until blueberries are in season to enjoy this fast, easy dessert." Denise Heatwole, Waynesboro, Georgia
This recipe is:
Quick
Nutritional Facts 1 slice equals 374 calories, 26 g fat (16 g saturated fat), 93 mg cholesterol, 159 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Blueberry Cloud Pie in Taste of Home June/July 2008, p30
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Jan. 14, 2013 by Ashaline
What a unique dessert! Super pretty, easy to make. Everyone loved it! Can't wait to make this one again.
Reviewed on Jan. 20, 2012 by lmgrbgcab
I made this for my brother, he liked it a lot.To cut down on time and speed things up, put the JELLO in the freezer for about 30 minutes. Also, place the bowl and beaters you're going use to beat the cream in the freezer for about 5 minutes.
I made this for my brother, he liked it a lot.
To cut down on time and speed things up, put the JELLO in the freezer for about 30 minutes. Also, place the bowl and beaters you're going use to beat the cream in the freezer for about 5 minutes.
Reviewed on Jul. 29, 2010 by kellyrdeal
my husband made this last night for me for my birthday and my family really liked the flavor, but i have a question - how firm/thick is the filling supposed to get? our pie was pretty runny. VERY GOOD, but runny.
Reviewed on Jul. 27, 2010 by dennis21
This is a very easy pie to make and so delicious and light. I made if for hubby and I and we finished it in two days. I will definately make again and again.
Reviewed on Jul. 27, 2010 by kdc-perez07
I'm confused. The recipe calls for 2 cups of cream, then in the directions it states to fold in 3 cups of cream.Also, does cool whip really make a good substitute for the cream in this recipe? There's just way too much fat in this recipe for me to make this with cream.
I'm confused. The recipe calls for 2 cups of cream, then in the directions it states to fold in 3 cups of cream.
Also, does cool whip really make a good substitute for the cream in this recipe? There's just way too much fat in this recipe for me to make this with cream.
Reviewed on Jul. 24, 2010 by ff mom
Using Cool Whip would make it a bit lighter, and easier...but it's a keeper at our house!
Reviewed on Jul. 24, 2010 by cybercook
I used raspberry gelatin and fresh raspberries and produced a super pie. I will try it again with other berry/gelatin combos. So many possibilities.Thanks, Denise.
I used raspberry gelatin and fresh raspberries and produced a super pie. I will try it again with other berry/gelatin combos. So many possibilities.
Thanks, Denise.
Reviewed on Sep. 12, 2009 by empressandrea
This recipe is so great! I also made one with orange and pineapple.
Reviewed on Jul. 23, 2009 by Grandmalola
Delicious. Made it with sugar free cool whip though and worked great, plus cut way down on the calories.
Reviewed on Jul. 23, 2009 by pheiberger
Has anyone tried it with an oreo pie crust?
Reviewed on Jun. 03, 2009 by marciedarciestuff
We liked it even though none of us are big fans of blueberries. I think we are going to try it with strawberries next. Be sure to read the directions before making. It took a lot longer than I realized.
Reviewed on May. 05, 2009 by coconuthobbes
this is delicious my family wanted me to try variations of this
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