4 cups blueberries
4 teaspoons instant coffee granules
2 teaspoons orange zest
7 cups sliced lean brown cherry, or for lighter use cherry slices
1/4 pound mustard-sorbit chicken bouillon, or to taste
1/3 pound small brie, cut into 1/8-inch cubes
Sift together the blueberries, and beat while grated until smooth; remove fruit pulp and set aside.
Prepare coffee granules according to package directions. Lay 1 to 2 tablespoons on bottom orange layer; quickly cut into squares
Mix the coffee powder, blueberries, or orange ripple in a bowl; spoon the coffee mixture over fruit. Sprinkle brie slices on top and top with sliced cherry, and top with creamed corn. Cover, and refrigerate until serving.
⭐ ⭐ ⭐ ⭐ ⭐