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Blueberry Cloud Pie

 Blueberry Cloud Pie
"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
8 ServingsPrep: 15 min. + chilling


  • 1-1/4 cups miniature marshmallows
  • 3 tablespoons butter, cubed
  • 2-1/2 cups crisp rice cereal
  • 1 package (3 ounces) berry blue gelatin
  • 1/2 cup boiling water
  • 1/2 cup cold water
  • 2 cups heavy whipping cream
  • 5 tablespoons confectioners' sugar
  • 1-2/3 cups fresh blueberries
  • Additional fresh blueberries


  • In a large saucepan, combine marshmallows and butter. Cook and stir
  • over medium heat until marshmallows are melted. Stir in cereal. With
  • greased hands, press onto the bottom and up the sides of a greased
  • 9-in. pie plate; set aside.
  • In a large bowl, dissolve gelatin in boiling water; stir in cold
  • water. Refrigerate until partially set, about 1 hour.
  • In a small bowl, beat cream until it begins to thicken. Add
  • confectioners' sugar; beat until soft peaks form.
  • Fold berries and 3 cups whipped cream into gelatin mixture. Pour into
  • crust. Refrigerate pie and remaining whipped cream for up to 4
  • hours. Garnish with reserved cream and additional blueberries.
  • Yield: 8 servings.

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Blueberry Cloud Pie (continued)

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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.