Blueberry Graham Cracker Pudding

Briana Ranck

Blueberry Graham Crackers
2 cups flour and some for dusting
1 1/2 cups brown sugar
1 1/2 teaspoon baking soda
1/2 teaspoon salt
7 tablespoons butter (room temp)
4 tablespoons half and half
1/3 cup honey
2 teaspoons vanilla extract
3/4 cup fresh blueberries

Line 2 baking sheets with parchment paper. In a large bowl, mix dry ingredients. Add butter into dry ingredients with fingers or food processor. In a small bowl, whisk together honey, vanilla, and half and half. Combine wet and dry ingredients. Work in 3/4 cups of fresh blueberries. Dough will be sticky. Wrap dough in plastic wrap and chill for at least 2 hours. Roll out dough on a well floured surface to 1/4 inch thick. Cut dough into desired size (2 X 5 for traditional grahams) with a pizza cutter. Bake for 14 to 17 minutes to desired texture.

Blueberry Graham Pudding
4 cups blueberries
8 oz softened cream cheese
14 oz sweetened condensed milk
2 packages (3.4 oz) vanilla pudding
2 1/2 cups whole milk
3 cups heavy whipping cream
1/3 cup powdered sugar
1/2 tsp vanilla
1 recipe for blueberry graham crackers

Beat heavy cream 1-2 minutes. Add powdered sugar and vanilla. Beat until stiff peaks. Set aside. In a separate bowl, beat cream cheese until smooth. Add condensed milk and beat to combine. Add pudding mixes and milk. Beat 4-5 minutes. Fold in 2/3 of whipped cream. Fold in 2 cups of blueberries. After assembly, refridgerate.

Line 9 X 13 baking dish with blueberry graham crackers. Spread half of pudding mixture over crackers. Place another layer of crackers. Place blueberries in between crackers and around the edges. Spread the remaining pudding mixture on top. Top that with the remaining whipped cream. Cover with remaining blueberries and graham crumbs.