Have ready ungreased baking sheets and 4-in. and 2-in. star-shaped cookie cutters.
Gently boil 1 1/4 cups blueberries, the sugar and water 7 to 10 minutes until slightly thickened. Purée in blender. Refrigerate until cool or up to 3 days. Bring to room temperature to serve.
Heat oven to 400°F. Cut out 12 large and 6 small stars from pastry sheets. Put 1 1/2 in. apart on baking sheets. Bake as box directs; cool on a wire rack.
Cut ice cream carton open; remove ice cream and slice in 1-in.-thick rounds. Cut out six 4-in. stars. Freeze stars on baking sheet; save rest of ice cream for another use.
To serve: Spoon 2 1/2 Tbsp blueberry sauce on each dessert plate. Place 1 large pastry star upside down on sauce. Top with an ice cream star, then another large pastry star. Sprinkle sauce with 3 Tbsp fresh blueberries; add a small star and dust with confectioners’ sugar, if desired.
cal 403 pro 5 car 54 fiber 2 fat 18 (saturated fat) 4 chol 17
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Campbell's
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