Ingredients
The following ingredients have 4 Servings
- 2 cups Fresh Blueberries (or frozen )
- 3 tbsp Sugar
- 2 tbsp Lemon Juice
- 1/4 tsp salt
- 8 oz package Cream Cheese or Neufchatal (softened)
- 14 oz can Sweetened Condensed Milk
- 2 tsp Vanilla extract
- 2 cups Heavy Whipping Cream
- 1/2 cup graham cracker crumbs (optional)
Instruction
- Place the blueberries, sugar, lemon juice and salt in a small saucepan over medium high heat. Stirring frequently.
- Bring it up to a boil. Muddle the berries to crush and release juices. Cook until thickened.
- Remove the pan from burner and set aside to cool. Once cool enough, move to refrigerator for about 1 hour to cool completely.
- Beat the cream cheese in a large bowl until creamy and smooth.
- Using a electric mixer, add condensed milk and vanilla, beating until smooth
- Add heavy cream. Whisk on high speed until soft peaks form.
- Spread half of this creamy mixture into a loaf pan.
- Spoon chilled blueberry sauce over the whipped mixture. If adding graham cracker crumbs add them now or on the top.
- Top with remaining cream mixture, spread it evenly.
- Use a knife to swirl the blueberry mixture into the cream mixture.
- Cover the pan with foil and freeze for 6 hours or until firm.
