Ingredients
1 cup crushed vanilla wafers (about 30 wafers)2 tablespoons butter, melted3/4 cup sugar1/4 cup cornstarch1/4 cup cold water3 cups fresh blueberries, divided3 tablespoons lemon juice1 teaspoon grated lemon zest1 cup heavy whipping cream2 tablespoons confectioners’ sugar1-1/2 cups miniature marshmallows
Preparation
Preheat oven to 350°. In a small bowl, combine wafers and butter. Press into a greased 8-in. square baking dish. Bake 8-10 minutes or until lightly browned. Cool on a wire rack.
In a small saucepan, combine sugar and cornstarch. Gradually whisk in water until smooth. Stir in 1-1/2 cups blueberries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the lemon juice, zest and remaining blueberries. Cool completely.
In a small bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form. Fold in marshmallows. Spread over crust. Top with blueberry mixture. Cover and refrigerate until set, about 45 minutes.
