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Blueberry Cloud Pie Recipe
Blueberry Cloud Pie Recipe photo by Taste of Home
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Blueberry Cloud Pie Recipe

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4.5 14 10
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I always make two of these pies at a time because my husband and five children devour them! It's so light and fluffy, and the Rice Krispie treat crust puts an extra playful spin on cloud pie. —Denise Heatwole, Waynesboro, Georgia
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8 servings

Ingredients

  • 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

Nutritional Facts

1 piece: 374 calories, 26g fat (16g saturated fat), 93mg cholesterol, 159mg sodium, 33g carbohydrate (22g sugars, 1g fiber), 3g protein .

Directions

  1. 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.
  2. In a large bowl, dissolve gelatin in boiling water; stir in cold water. Refrigerate until partially set, about 1 hour.
  3. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form.
  4. 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.
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.


Reviews for Blueberry Cloud Pie

AVERAGE RATING
(10)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Angel182009 151543
Reviewed Jun. 2, 2013

"If you don't have the time to make the rice crispy crust you could buy a store bought short bread crust. Overall super easy and I love the blue color! It would also be great for a baby shower for someone who's having a boy."

MY REVIEW
Angel182009 164652
Reviewed Jun. 2, 2013

"If you don't have the time to make the rice crispy crust you could use a store bought shortbread crust. Love the color of the pie and super easy!"

MY REVIEW
Ashaline 149801
Reviewed Jan. 14, 2013

"What a unique dessert! Super pretty, easy to make. Everyone loved it! Can't wait to make this one again."

MY REVIEW
lmgrbgcab 169696
Reviewed Jan. 20, 2012

"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."

MY REVIEW
kellyrdeal 164145
Reviewed Jul. 29, 2010

"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."

MY REVIEW
dennis21 164984
Reviewed Jul. 27, 2010

"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."

MY REVIEW
kdc-perez07 164982
Reviewed Jul. 27, 2010

"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."

MY REVIEW
ff mom 164648
Reviewed Jul. 24, 2010

"Using Cool Whip would make it a bit lighter, and easier...but it's a keeper at our house!"

MY REVIEW
cybercook 96658
Reviewed Jul. 24, 2010

"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."

MY REVIEW
empressandrea 103431
Reviewed Sep. 12, 2009 Edited Jul. 28, 2010

"This recipe is so great! I also made one with orange and pineapple."

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