Monday, February 17, 2014

Blackberry Delight

This was an experiment this past weekend. And while it didn't turn out to be the prettiest dessert I have ever made, it certainly was way up there on the list of one of the best! This summer I plan to make this with the fresh blackberries from my garden, but for now I just used a can of blackberry cobbler filling or pie filling. You can use blueberries for this one too! Any berry will work.

Blackberry Delight

For the crust:

1 pkg. (16.6 oz.) Oreo cookies, divided
1/4 cup butter, melted

Chop 15 of the cookies coarsely. Set aside. Finely crush the remaining cookies. Put into a bowl and then mix together with the med butter. Press into the bottom of a 13 by 9 inch pan. Place into the refrigerator to chill while preparing the filling.

For the filling:

2 cups heavy cream
16 ounces cream cheese, room temperature
2 cups sifted confectioner’s sugar

Whip the heavy cream until thick and set aside. In a separate bowl, combine cream cheese and confectioner’s sugar. Fold whipped cream into cream cheese mixture until just combined. Spread filling onto crust.

Top with a layer of blackberry pie filling. Refrigerate 1 hour or until set.

NOTE: If you have fresh blackberries, here is the recipe to make your topping

3 & 1/2 cups fresh blackberries, divided
1/4 cup granulated sugar
1/8 cup brown sugar
1 tablespoon + 1 & 1/2 teaspoons cornstarch
1 tablespoon + 1 & 1/2 teaspoons water
3/4 teaspoon lemon zest

In a large pot, combine 1 & 1/2 cups fresh blackberries, granulated sugar, and brown sugar. Cook on medium-high heat, stirring constantly. Stir until sugar is combined, Your blackberries will begin to break down and the mixture will come to a boil. Dissolve your water and cornstarch and add to mixture. Stir until mixture becomes thick. Remove from heat. Stir in remaining 2 cups blackberry and your lemon zest. Cool to room temperature and refrigerate until ready to use. Makes one quart. 

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