Blueberry Delight
Creamy, no-bake dessert layered with a graham cracker crust, sweetened cream cheese, blueberry pie filling, and whipped topping can be put together in under 10 minutes.
Servings: 12 Servings
Calories: 408kcal
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1 tablespoon granulated sugar
- 8 tablespoons butter melted
Filling & Topping
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 16 ounces whipped topping thawed
- 21 ounces blueberry pie filling
Instructions
Crust
- In a small bowl combine the graham cracker crumbs and granulated sugar and stir to combine.
- Add the melted butter and stir until all the crumbs are moistened.
- Press the crumb mixture evenly into the bottom of a 9X13 pan and place into the refrigerator for 15 minutes.
Filling & Topping
- Place the softened cream cheese into a small bowl and beat until smooth.
- Add the powdered sugar to the cream cheese and mix until there are no lumps.
- Add 3 cups of the whipped topping (half of the container), reserve the other 3 cups for the last step, and mix until smooth and creamy.
- Spread the cream cheese mixture evenly over the graham cracker crust.
- Spoon the blueberry pie filling evenly over the cream cheese layer and spread gently.
- Top with remaining whipped topping and place into a refrigerator until it’s time to serve.
Notes
- Top with fresh blueberries and nut pieces if desired.
- This can be eaten immediately but it will set up more with at least 2 hours of refrigeration.
- Make sure to sure softened cream cheese for the smoothest filling. DO NOT melt the cream cheese or use any method that will cause melting.
- Allow the finished dessert to sit at room temperature for a few minutes to make the crust easier to cut.
- Graham cracker crust can be baked at 350⁰F for 7 to 10 minutes for a toasted flavor and sturdier crust.
- Whipped topping can be replaced with 6 cups of stabilized whipped cream.
- Any pie filling can be used as a substitute for blueberry.
- Store leftovers in the refrigerator for up to 4 days. After that, the crust will start to get soggy.
- Graham cracker crust can be replaced with a standard lush crust; Combine 1 cup of flour and 1/2 cup softened butter and mix with a fork or a pastry blender until it is the size of peas, add the nuts and stir to combine. Press into the bottom of your pan and bake at 350⁰F for 20 minutes. Allow the crust to cool completely before topping with cream cheese filling.
Nutrition
Serving: 1Slice | Calories: 408kcal | Carbohydrates: 53g | Protein: 4g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 42mg | Sodium: 253mg | Potassium: 146mg | Fiber: 2g | Sugar: 42g | Vitamin A: 526IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg
