Blueberry Snow Recipes

Steps:

• Coarsely mash 1 1/2 cups raspberries and 2 cups blueberries with sugar and water in a 2- to 3-quart heavy saucepan using a potato masher. Bring to a boil, stirring, then boil, uncovered, stirring occasionally, 3 minutes. Transfer to a blender and purée until almost smooth, about 1 minute (use caution when blending hot liquids). Pour berry mixture through a fine-mesh sieve into a bowl, pressing lightly on and then discarding solids. Cool syrup, uncovered, then chill, its surface loosely covered with plastic wrap, until cold, about 1 hour.
• For each serving, spoon 3 tablespoons syrup over 1 cup lightly packed shaved ice and top with 1/4 cup of remaining mixed berries. Serve immediately.

Steps:

• Combine sugar, milk, and cream cheese in a large bowl. Beat with electric mixer until blended.
• Fold in cool whip and blueberries together.
• Crumble angel food cake into small pieces and add to cream mixture Mix well and pour into a large bowl packing mixture down and spreading evenly.
• Pour blueberry pie filling on top and spread evenly. Cover and refrigerate for at least three hours before serving.

Steps:

• Break angel food cake into small pieces, and spread into the bottom of a 9 x 13 inch baking dish.
• Mix together confectioners' sugar, cream cheese, vanilla, and milk until smooth. Fold in whipped topping.
• Pour over cake pieces.
• Pour blueberries over all. Chill for 4 hours or overnight.