Recipe: Blueberry Lemon Freeze

Back in the late 80s, my mom and I made a trip to take my Gramma Walker to visit my Uncle Francis and Aunt Donna in South Carolina. It wasn't our first three generation trip, but it would turn out to be our last. I have several fond memories of the trip like taking a pontoon boat ride around the lake their house was on and all of the great food Aunt Donna made.

My favorite was the Blueberry Lemon Freeze we had one night for dessert. It was different than anything else I'd ever had and I would think about it often. I thought I had the recipe, but I couldn't track it down in any of my recipe boxes or books. I finally gave up and asked if anyone in our cousin group text had it. Not only did no one else have it, no one else remembered ever having it! Luckily, Aunt Donna's granddaughter Katie had all of her cookbooks and recipes. And of course, she had them organized by courses so Katie knew exactly where to look first. I already had most of the ingredients so the hardest part was waiting for it to freeze!

So thanks Aunt Donna! I'll be making this every summer from now on.

Blueberry Lemon Freeze

1 pkg. (3 3/4 oz.) lemon flavored instant pudding
4 c. blueberries
1 c. sugar
1 1/4 c. water
2 pkg. (3 oz. each) raspberry gelatin
Sweetened whipped cream for garnish (optional)

Prepare lemon pudding according to package directions. Pour into 9 x 5 x 3 inch pan and freeze until firm. Cook blueberries, sugar and water until berries are soft and mushy. Stir in raspberry gelatin and mix until dissolved. Let cool and pour over lemon mixture. Freeze until firm. Unmold on platter and garnish with sweetened whipped cream. (I just let it sit out for 30 minutes and then sliced it in the pan with a sharp knife that I ran through hot water. I had to use a spoon to get the first slice out, but after that, serving was easy straight from the freezer.)

Five out of five lattes! The best!