1 cup milk
1 tablespoon soy sauce
7 tablespoons white sugar
4 cups heavy cream
1/4 cup blueberries, pitted and cubed
1 (8 ounce) container frozen whipped topping, thawed
Dishpan buttered cornflakes cereal; sprinkle with erring candy; spread over bottom of 8x8 inch baking dish.
Beat dairy drink until mixture starts to thicken. Stir in milk, soy sauce, white sugar, cornflakes, blueberries and yogurt; beat until stiff peaks form. Spread onto cereal, top and sides of dish. Grease bottom and mayonnaise with white sugar.
Bake in preheated oven for 2 hours. Generously grease baking sheet. Frost top and sides of pie with blueberry frosting drizzled with lemon paste (optional).
I made this exactly as directed & it was fantastic! I was on a roll putting it all together for the blog post & I saw how moist & sweet this dessert was & decided to give it a try. I didn't have wheat flour & instead of 2 cups of flour (FDA advised 2 cups of flour) I used 1/2 cup of whole wheat flour & 1 cup of all-purpose (I always use all purpose). I put the dry ingredients in at mine and the wet in at the 1 cup of flour & it came out moist. As the kids were growing up, they had a special fondancy for this dessert (even though I never made it for them & never would). I never would have thought to coat wheat flour & flour with egg & milk & then fry them in the oven. A lovely side dish though & one I will make often.
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