[NO-BAKE] STRAWBERRY- BLUEBERRY MOUSSE ICEBOX PIE 24 JULY 2023

It's another HOT & RAINY day, so what shall I do . . . . . . as I have blueberries that need to be used and strawberry purée that I froze a few weeks ago. How 'bout making BLUEBERRY MOUSSE and STRAWBERRY MOUSSE, then layering them into a GOLDEN OREO™ crust . . . Sounds good to me, and a bit of a challenge, too. Mixing station #1, blueberry purée . . . Blueberry purée & sugar . . . . . . cooking to thicken. Cling film . . . . . . and into the fridge for at least an hour. Mixing station #2, strawberry purée . . . . . . which was also cooked to thicken. Cling film . . . . . . and into the fridge for at least an hour. Processing station . . . 10" pie dish with 8" parchment paper round . . . I've found that if NOT using DOUBLE STUF OREOs™, the crust doesn't stick together; either use 20 OREOs™ instead of 24, or add another tablespoon of butter. And into the fridge while the purées cool and I clean up everything I've used so far . . . . . . as I don't like having a lot to clean, dry & put away when I've finished my project.

CONTINUE WITH STRAWBERRY-BLUEBERRY
MOUSSE ICEBOX PIE HERE