Blueberry Buttercream Torte
Submitted by noc
No-bake blueberry torte layered with a vanilla wafer crust, rich buttercream filling, blueberry pie filling, and a thick layer of whipped cream. Comes together in 30 minutes with a quick chill, and it’s a guaranteed crowd-pleaser.
YIELD
4 servingsPREP
30 minCOOK
20 minREADY
90 minSometimes the recipes that look the most impressive are the easiest to throw together. This is one of those.
A crunchy vanilla wafer crust gets topped with a fluffy buttercream layer, then blanketed with glossy blueberry pie filling and crowned with a cloud of fresh whipped cream. A sprinkle of reserved cookie crumbs on top ties the whole thing together.
No oven required. Just 30 minutes of assembly and an hour in the fridge.
With a 4.8-star rating, this one punches way above its weight for how simple it is to make.
Kitchen Tips
- Beat the butter and powdered sugar until genuinely light and fluffy. This layer is the rich, creamy foundation of the whole torte.
- Whip the cream until it’s very stiff so it holds its shape as a distinct layer rather than melting into the blueberry filling.
- Crush the vanilla wafers finely for the crust. Big chunks won’t press together and the crust will crumble apart.
- Refrigerate for at least an hour, but overnight is even better. The layers firm up and the flavors meld.
Ingredients
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.
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