This is wonderful! It looks like something you would get from a professional bakery. Even though the directions do not call for it, I baked my graham cracker crust so that there were no concerns of it falling apart. I also used cook and serve vanilla pudding in place of the instant (personal preference). And I used fresh blueberries because I have never seen saskatoons at any of our markets. Gerry, I will definitely be making this recipe again. This was supposed to be made and reviewed for the June 2010 AUS/NZ Recipe Swap however; June managed to slip away to quickly (Sorry Gerry).
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This made a really good dessert for our mother's day family gathering. I used frozen blueberries that I feeze once picked. I used 4 cups as I wanted to make this into a 9x13 size cake pan. There were plenty of graham cracker crumbs w/the amounts you have listed. As far as the pudding amounts, I too (as previous reviewers stated) couldn't find the 153g serving size of vanilla instant pudding. So, I used one normal size vanilla pudding and then one SF butterscotch instant pudding to make almost 153g's. I probably shouldn't have used the butterscotch flavored pudding as it seemed to dominate over the vanilla. It tasted just alright w/the flavor combination of blueberries. I did find that my topping amount was not enough for a 9x13 size and so future reviewers might want to take this into consideration. An 8oz cool-whip would probably work perfectly. All in all a very good dessert and I"m glad I tagged for AU recipeswap~
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Made this for a get together using wild blueberries that I had in my freezer, I made it in a heavy 11 x 7-inch foil pan, my guests devoured it and there was nothing left, thanks for sharing Gerry!
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Verdict is in: too too light and delicious leads to eating too many portions. Nice easy dessert to make. I used white chocolate instant pudding 32 g size a package and a half with 3 cups milk.(since I don't know what 170g size package is, looked every store in town.) Used also blueberry pie filling which I drained some of the filling part off so would have more blueberry than glaze. Also I found that the base was too much for a 9 inch pan so used a spring form pan and brought some of the base up the sides. This recipe easily serves 12 people, nice recipe, and I will make again soon.
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This desert is awesome and looks so nice.I served it to guests and it was enjoyed by all. I used frozen saskatoon Berries but the recipe could be made with blueberries or blueberry pie filling very easily. This is a keeper and will be made often. A copy is already printed for the cottage as well. Thanks Gerry!
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