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Blueberry Cloud Pie

Ingredients

  • 1-1/4 cups miniature marshmallows
  • 3 tablespoons butter, cubed
  • 2-1/2 cups crisp rice cereal
  • 1 package (3 ounces) berry blue gelatin
  • 1/2 cup boiling water
  • 1/2 cup cold water
  • 2 cups heavy whipping cream
  • 5 tablespoons confectioners' sugar
  • 1-2/3 cups fresh blueberries
  • Additional fresh blueberries

Directions

  • 1. In a large saucepan, combine marshmallows and butter. Cook and stir over medium heat until marshmallows are melted. Stir in cereal. With greased hands, press onto the bottom and up the sides of a greased 9-in. pie plate; set aside.
  • 2. In a large bowl, dissolve gelatin in boiling water; stir in cold water. Refrigerate until partially set, about 1 hour.
  • 3. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form.
  • 4. Fold berries and 3 cups whipped cream into gelatin mixture. Pour into crust. Refrigerate pie and remaining whipped cream for up to 4 hours. Garnish with reserved cream and additional blueberries.

Nutrition Facts

1 piece: 374 calories, 26g fat (16g saturated fat), 93mg cholesterol, 159mg sodium, 33g carbohydrate (22g sugars, 1g fiber), 3g protein.

Reviews

Average Rating: 4.181818
  • Deborah
    May 24, 2019
    kdc-perez07, whipping cream expands as you whip it. You're whipping air into the cream. Cool whip would work but not as tasty.
  • Angel182009
    Jun 2, 2013

    If you don't have the time to make the rice crispy crust you could buy a store bought short bread crust. Overall super easy and I love the blue color! It would also be great for a baby shower for someone who's having a boy.

  • Angel182009
    Jun 2, 2013

    If you don't have the time to make the rice crispy crust you could use a store bought shortbread crust. Love the color of the pie and super easy!

  • Ashaline
    Jan 14, 2013

    What a unique dessert! Super pretty, easy to make. Everyone loved it! Can't wait to make this one again.

  • lmgrbgcab
    Jan 20, 2012

    I made this for my brother, he liked it a lot.

    To cut down on time and speed things up, put the JELLO in the freezer for about 30 minutes. Also, place the bowl and beaters you're going use to beat the cream in the freezer for about 5 minutes.

  • kellyrdeal
    Jul 29, 2010

    my husband made this last night for me for my birthday and my family really liked the flavor, but i have a question - how firm/thick is the filling supposed to get? our pie was pretty runny. VERY GOOD, but runny.

  • dennis21
    Jul 27, 2010

    This is a very easy pie to make and so delicious and light. I made if for hubby and I and we finished it in two days. I will definately make again and again.

  • kdc-perez07
    Jul 27, 2010

    I'm confused. The recipe calls for 2 cups of cream, then in the directions it states to fold in 3 cups of cream.

    Also, does cool whip really make a good substitute for the cream in this recipe? There's just way too much fat in this recipe for me to make this with cream.

  • ff mom
    Jul 24, 2010

    Using Cool Whip would make it a bit lighter, and easier...but it's a keeper at our house!

  • cybercook
    Jul 24, 2010

    I used raspberry gelatin and fresh raspberries and produced a super pie. I will try it again with other berry/gelatin combos. So many possibilities.

    Thanks, Denise.

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