Saskatoon Delight (Blueberries)
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.
- Ready In:
- 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!
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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~