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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Jessica Santoemma
  • 1 cup crushed vanilla wafers
  • 2 TBS melted butter
  • 3/4 cup sugar
  • 1/4 cup corn starch
  • 1/4 cup cold water
  • 3 cups fresh blueberries
  • 3 TBS lemon juice
  • 1 cup heavy whipping cream
  • 2 TBS confectioner’s sugar
  • 1 1/2 cup marshmallows
Preheat oven to 350 degrees. Grease an 8-inch square baking dish.
In a small bowl, mix wafer crumbs and butter. Press into baking dish. Bake 8 to 10 minutes, the set aside.
In a small saucepan, combine sugar and corn starch. Whisk in water until smooth. Stir in half of the blueberries. Bring to a boil. Cook 1 to 2 minutes, until thick. Stir in lemon juice and remaining blueberries and let cool completely.
In a mixing bowl, beat cream until it thickens. Add in confectioner’s sugar. Beat until peaks form. Fold in marshmallows.
Spread over crust, then top with blueberry mixture. Refrigerate 45 minutes before serving.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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