Prep 20 mins
Cook 40 mins
After you have made and enjoyed your Saskatoon pies be sure and use some of those lovely lush berries for this delightful dessert. A family member shared this recipe and it's right up there with the Saskatoon Pie when preparing a special dessert for summer guests! When time allows I prepare a home made pudding instead of the instant pudding powder. The recipe did not specify pan size, I use a large pie pan or the 9 inch spring form pan, this works well for me. Prepare the Saskatoon Filling first to assure it is cool. I sweeten my whipped cream with 1 1/2 to 2 tablespoons of sugar - the choice to sweeten is yours - you may even wish to add more. Dream Whip or Cool Whip may be used in place of the whipped cream - again the choice is yours. If Saskatoons are not available Blueberries may be used with equally good results.
- 1 1⁄2 cups graham wafer crumbs
- 1⁄2 cup margarine
- 1⁄3 cup sugar (I use a little less)
- 1 tablespoon flour
- 1 (153 g) six serving size vanilla instant pudding mix
- 3 cups cold milk
- 3 cups saskatoon berries
- 1 3⁄4-2 cups water (use just enough to cover berries)
- 1⁄3 cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 cup whipping cream (making 2 cups whipped)
- 1 (8 ounce) package cream cheese (softened to room temperature)
- Base, mix together Graham crumbs, margarine, sugar, flour and pat into pan.
- Filling, beat Vanilla Pudding Mix with cold milk using a whisk or an electric beater, spread over base.
- Saskatoon Filling, in saucepan berries and sugar, with enough water to cover the berries, simmer about 5 minutes or until berries are cooked, smooth together cornstarch and water, add stir until thickens, cool.
- When cool spread over the pudding layer.
- In a large bowl beat the (8 ounce) package of cream cheese until smooth. In a second bowl whip the cup of whipping cream to make for two cups whipped. Blend the whipped cream into cream cheese and spread over the top of the Saskatoon layer.
- Cooking time includes 30 minutes cooling time for the berry filling, which I often cool in the fridge, but be sure this mixture is cool before you spread it on the pudding layer!
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).
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~
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!