Blueberry Delight
A delightful layered dessert featuring a crisp graham cracker crust, rich cream cheese filling, luscious blueberry topping, and fluffy whipped cream. Perfect for gatherings!
Ingredients
- 4.8 ounces graham crackers 9 crackers, 1 sleeve
- 1 cup pecans
- 0.5 cup unsalted butter melted
- 2 Tablespoons granulated sugar
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 16 ounces Cool Whip non-fat, divided
- 42 ounces blueberry pie filling 2 cans
- 2 Tablespoons chopped pecans for garnish (optional)
Instructions
- Start by preheating your oven to 350°F. In a food processor, pulse the graham crackers and pecans until they resemble fine crumbs. Combine them with melted butter and sugar, then press this mixture into the bottom of a 13x9 pan. Bake for 8 minutes, watching for a light golden color.
- While the crust cools, take a large bowl and blend the cream cheese with the powdered sugar until it's wonderfully creamy. Carefully mix in about half of the Cool Whip, ensuring there are no lumps for a smooth consistency.
- Spread the cream cheese mixture evenly over the cooled crust, creating a lovely layer. Then, pour the blueberry pie filling in an even layer on top, allowing it to cover the cream cheese completely.
- Finish by topping with the remaining Cool Whip. If you like, sprinkle on some chopped pecans for added crunch. Cover it up and let it chill in the refrigerator for at least 2 hours, or overnight for the best flavor!
Notes
This dessert is wonderfully versatile; try adding a layer of fresh blueberries for an extra burst of flavor!