Blueberry Delight
A creamy and refreshing no-bake dessert featuring a graham cracker crust and topped with blueberry filling, perfect for summer gatherings.
Ingredients
For the crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2 tablespoons sugar
For the filling
- 8 oz cream cheese, softened Make sure it is softened for easy mixing.
- 1 cup powdered sugar Adjust according to taste.
- 1 teaspoon vanilla extract
- 8 oz whipped topping Such as Cool Whip.
For the topping
- 1 can blueberry pie filling (21 oz) Can substitute with fresh blueberries.
- 8 oz whipped topping (additional)
- Crushed graham cracker crumbs (optional) For garnish.
Instructions
Preparation
- In a bowl, combine graham cracker crumbs, melted butter, and sugar to create the crust. Press the mixture into the bottom of a 9x13 inch pan.
- In another bowl, beat the cream cheese until smooth, then add powdered sugar and vanilla extract, and mix until well blended.
- Fold in 8 oz of whipped topping into the cream cheese mixture.
- Spread the cream cheese mixture over the graham cracker crust.
- Pour blueberry pie filling over the cream cheese layer and spread evenly.
- Top with the additional 8 oz of whipped topping.
- Garnish with crushed graham cracker crumbs if desired.
- Refrigerate for at least 2 hours before serving.
Notes
For storage, keep leftovers in an airtight container in the refrigerator for up to 3 days. It's best served cold.