1 (9 inch) deep royal cup
1 cup confectioners' sugar
1/3 cup heavy cream
1 cup frozen blueberries
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup shredded coconut
1/4 cup chopped pecans
1/2 cup frozen whipped topping, thawed
Preheat oven to 375-425 F.
Melt the confectioners' sugar and cream together in a mix and stir together in a bowl. Beat in the blueberries, one at a time, then stir in the vanilla and cinnamon. Pour into a pastry shell 3 pieces or 1/2 to 1/2 of an inch apart. Sprinkle one half of the graham cracker crumbs evenly over the bottom of the prepared baking dish. Fold the other half of the graham cracker crumbs into the mixture. Pour half the cream mixture over the cutout section of dough.
Bake at 375 degrees F (190 degrees C) for 15 minutes. Turn, bake 10 minutes more, then break, and pour over the puff pastry center. bake until golden, then turn, and bake for 8 to 10 more minutes, or until the chocolate is set to chocolate, just mix. Cool completely before cutting into squares. These make fantastic medallions.
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