Ingredients

• 1.25 cups graham cracker crumbs
• 6 tablespoons butter , melted
• 0.25 cups white sugar

Instructions

1. 1 Combine graham cracker crumbs, melted butter, and ¼ cup sugar in a medium bowl. Reserve ¼ cup crust mixture; press remaining crust mixture into the bottom of a 10x6x2-inch baking pan.
2. 2 Combine cold water, ½ sugar, and gelatin in a small saucepan over medium-low heat; cook and stir until gelatin and sugar dissolve, about 5 minutes.
3. 3 Combine sour cream and yogurt in a large bowl; gradually stir in gelatin mixture, then stir in vanilla. Refrigerate mixture until partially set, about 30 minutes.
4. 4 Beat heavy cream in a glass or metal bowl until soft peaks form; fold in sour cream mixture. Stir in blueberries until incorporated.
5. 5 Spread blueberry cream evenly over crust; sprinkle reserved ¼ graham cracker mixture over top. Chill in the refrigerator, 8 hours to overnight.

Nutrition per serving