•  NILLA Crust:
  • 1 lb. finely crushed NILLA Wafers
  • 10 oz. all-purpose flour
  • 2-1/4 tsp. baking powder
  • 3/4 tsp. kosher salt
  • 1 lb. unsalted butter, divided
  •  Blueberry Topping:
  • 1-1/2 lb. fresh blueberries
  • 9 oz. granulated sugar
  •  tsp. cornstarch
  • 1-1/2 fl oz port wine
  • 6 oz. blueberry jam


Nutritional facts are based on a single serving
Calories 500
Total fat 29g
Saturated fat 17g
Trans fat 1.5g
Cholesterol 70mg
Sodium 240mg
Carbohydrate 57g
Dietary fiber 2g
Sugars 32g
Protein 3g
Calcium 6%DV
Iron 8%DV


  1. NILLA  Crust:
  2. Combine  crushed cookies, flour, baking powder and salt. Stir in 2 1/4 cups melted butter (or 3/4 cup for trial recipe). Line 3 (8-inch) square pans with foil, with ends of foil extending over sides. (Or, line 1 pan for trial recipe.) Press 2 cups NILLA Crust mixture onto bottom of each prepared pan. Bake in 350°F standard oven 30 min. Cool.
  3. Blueberry  Topping:
  4. Bring  blueberries, sugar and remaining 3 Tbsp. butter (or 1 Tbsp. butter for trial recipe) to boil in medium heavy saucepan on medium-high heat, stirring frequently. Combine cornstarch and port wine; stir in jam and remaining butter. Add to blueberry mixture; cook until butter and jam are melted, stirring occasionally. Remove from heat; pour over crusts. Sprinkle with remaining NILLA Crust mixture.
  5. Bake  20 min.; cool completely. Use foil handles to remove desserts from pan before cutting dessert in each pan into 6 bars.
  6. Garnish

    Garnish 1 bar on each dessert plate with 2 NILLA Wafers and a few fresh blueberries.


    Bars can be baked ahead of time. Cool, then refrigerate up to 2 days before serving.

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