Ingredients
Blueberry Puree:
3 cups
Blueberries
1/3 cup Water
1/3 cup Sugar
Whip Cream:
3 cups Heavy Whipping Cream
3 Tbsp. Powdered Sugar
1 tsp. Vanilla Extract
2 cups Blueberry Puree
Other:
3 21oz. boxes Thin & Crispy Lemon
Sugar Cookies
Blueberries
Lemon
❃❃Serves 8❃❃
Blueberry Puree
In a saucepan
add 3 cups blueberries, 1/3 cup water and 1/3 cup sugar. Cook on medium high for 25-30 minutes. After the blueberries are done, add to blender
and blend on low leaving some of the texture.
Cool in the freezer or refrigerator before adding to the whipped cream.
Whipped
Cream
In the bowl of stand
mixer or with a hand mixer whip the heavy cream, powdered sugar and vanilla
until very stiff peaks form. Fold in the
cold blueberries.
Assembly
In
the bottom of a spring form pan lay an even layer of lemon cookies, top with an
even layer of whipped cream and continue until all the cookies are used ensuring
that the top layer is whipped cream.
Cover with a piece of plastic wrap and place in the freezer for 1-2
hours and then leave in the refrigerator until ready to serve or up to
overnight. Remove ring, garnish with
blueberries and / or lemon wedges, cut and serve.