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Blueberry Buttercream Torte

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Submitted by noc

YIELD

servings

PREP

30 min

COOK

?

READY

90 min

Ingredients

crust
1 237
CUP ML VANILLA WAFERS
finely crushed *
¼ 59
CUP ML BUTTER
melted
filling
¼ 59
CUP ML BUTTER
softened
¾ 177
1 1
EACH EACH EGGS
21 606.9
OUNCES ML/G BLUEBERRY PIE FILLING *
½ 237

Directions

Crust: Mix together ¾ cup crushed crumbs and butter (reserve remaining crumbs for topping).

Press into bottom of 10-inch pie plate.

Filling: Beat butter and powdered sugar until light and fluffy.

Add egg and beat well.

Spread over crumb crust.

Spread blueberry pie filling on top.

Whip cream very stiff and spread on top of blueberry pie filling.

Sprinkle ¼ cup reserved crumbs over top.

Refrigerate at least 1 hour before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 62g (2.2 oz)
Amount per Serving
Calories 306 71% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 179mg 7%
Total Carbohydrate 8g 8%
Dietary Fiber 0g 0%
Sugars g
Protein 3g
Vitamin A 15% Vitamin C 0%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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