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Blueberry Delight
Light and fruity, enjoy layers of sweetened cream cheese, blueberry pie filling, and Cool Whip over a graham cracker crust in this nearly no-bake recipe.
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Cool and creamy with delicious layers of sweetened cream cheese, blueberry pie filling, and Cool Whip over a graham cracker crust. This nearly no-bake recipe is fruity and refreshing.
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Light, fruity, and refreshing, blueberry delight, also called blueberry lush or blueberry lasagna, is a delightful one-pan dessert. Somewhere between a fluffy cheesecake and a pie, this layered dessert is made in a rectangular baking dish.
Chilled desserts are refreshing in the summer, but nearly no-bake recipes are also perfect to serve year-round. Nearly no-bake, the only part of this recipe that goes into the oven is the pecan graham cracker crust. Baking the crust gives it a slightly more nutty and toasted texture and flavor.
Quick and easy to whip up, this dessert is perfect to take to a potluck, party, barbecue, or serve your family for dessert after Sunday dinner. For the best results make this dessert the night before you want to serve it so it has plenty of time to chill overnight. If you don’t have time to chill overnight, it will still taste delicious after 3-4 hours in the fridge.
Blueberry Delight Ingredients
- Graham crackers - 1 package graham crackers, 9 crackers
- Sugar
- Butter - melted butter
- Cream cheese
- Cool Whip
- Sugar - powdered sugar
- Pecans - chopped pecans, and some for topping
- Blueberry pie filling - 2 21-ounce cans
- White chocolate bar - to make curls for topping, optional
The addition of finely chopped pecans into the graham cracker crust gives the dessert a nutty flavor and texture. If needed you can leave out the nuts and just use all graham crackers. You can also substitute other cookies for the crust like vanilla wafers, shortbread cookies, or crushed golden Oreos. If you don’t have a food processor you can put your cookies and pecans into a Ziploc bag and crush them with a rolling pin.
It’s important to make sure that your baked crust is completely cool before going on to your second layer. If the crust isn’t completely cooled the following layers may not set up properly on top of it. Making this dessert a day ahead of time, and refrigerating it overnight, will allow it to thicken and make it easier to cut into slices.
Customize your dessert by adding your favorite toppings. You could add crushed graham cracker crumbs, pecan pieces, white chocolate chips, fresh blueberries, or lemon zest. You could even add a bit of lemon zest or juice to the cream cheese mixture for a bit of citrus flavor.
How to Make Blueberry Delight
FIRST STEP: Preheat the oven to 350°F.
SECOND STEP: In a food processor, pulse the graham crackers and pecans until finely chopped.
THIRD STEP: In a large bowl stir together the melted butter, ¼ cup sugar, and graham cracker mixture until the sugar is completely absorbed.
FOURTH STEP: Press the mixture into a 9×13-inch pan, creating an even layer on the bottom.
FIFTH STEP: Bake for 8 minutes and allow it to cool completely before starting the 2nd layer.
SIXTH STEP: In a large bowl mix together the cream cheese, half of the Cool Whip (8 ounces), and powdered sugar. Spread over the crust.
SEVENTH STEP: Spread blueberry pie filling on top of the cream cheese layer.
EIGHTH STEP: Spread remaining Cool Whip on top of the blueberry pie filling.
NINTH STEP: Refrigerate for 3 to 4 hours, or overnight if possible.
TENTH STEP: Top with white chocolate curls and chopped pecans before serving.
Can I leave out the pecans?
You can leave out the nuts and just use all graham crackers. You can also use other cookies for the crust like vanilla wafers, shortbread cookies, or crushed golden Oreos.
What if I don’t have a food processor?
You can put your cookies and pecans into a Ziploc bag and crush them with a rolling pin. The finer the crumbs, the better they will stick together when you are serving this dessert.
Can I freeze Blueberry Delight?
This dessert can be frozen and kept in the freezer for up to 1 month. Thaw in the refrigerator before serving.
Do I have to bake this dessert?
The crust is the only part of the recipe that goes into the oven. Baking helps to set up the crust and brings out a toasty, nutty flavor. You could also freeze the crust to help it set up, but the consistency will not be the same.
How to store Blueberry Delight?
IN THE FRIDGE: Store leftover dessert in an airtight container in the refrigerator for 2 to 3 days.
IN THE FREEZER: Place the blueberry delight in the freezer uncovered until solid. Then cover the dessert and return it to the freezer. It can stay frozen for up to 1 month. Thaw in the refrigerator before serving.
Blueberry Delight
Light and fruity, enjoy layers of sweetened cream cheese, blueberry pie filling, and Cool Whip over a graham cracker crust in this nearly no-bake recipe.
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 3 hours 23 minutes
Servings 16
Ingredients
- 1 package graham crackers 9 crackers
- ¼ cup sugar
- ½ cup butter melted
- 8 ounces cream cheese
- 16 ounces Cool Whip
- 1 cup powdered sugar
- ½ cup pecans chopped
- 2 cans blueberry pie filling 21-ounce cans
- white chocolate bar to make curls for topping (optional)
- ¼ cup chopped pecans for topping (optional)
Instructions
- Preheat the oven to 350°F.
- In a food processor, pulse the graham crackers and pecans until finely chopped.
- In a large bowl stir together the melted butter, ¼ cup sugar, and graham cracker mixture until the sugar is completely absorbed.
- Press the mixture into a 9x13-inch pan, creating an even layer on the bottom.
- Bake for 8 minutes and allow it to cool completely before starting the 2nd layer.
- In a large bowl mix together the cream cheese, half of the Cool Whip (8 ounces), and powdered sugar. Spread over the crust.
- Spread blueberry pie filling on top of cream cheese layer.
- Spread remaining Cool Whip on top of the blueberry pie filling.
- Refrigerate for 3 to 4 hours, or overnight if possible.
- Top with white chocolate curls and chopped pecans before serving.
Video
Notes
TIP: It’s highly recommended to make this delicious dessert a day ahead of time and refrigerate it overnight. This will allow it to thicken and makes it easier to cut into slices.
TIP: Instead of using a food processor, you can also put your graham crackers and pecans into a Ziploc bag and crush them with a rolling pin.
TIP: Double check that your baked crust is completely cool before going on to your second layer. It’s important that the crust is cooled so that the following layers set properly on top of it.
TIP: Instead of using a food processor, you can also put your graham crackers and pecans into a Ziploc bag and crush them with a rolling pin.
TIP: Double check that your baked crust is completely cool before going on to your second layer. It’s important that the crust is cooled so that the following layers set properly on top of it.
Nutrition
Calories: 386kcal | Carbohydrates: 58g | Protein: 3g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 20mg | Sodium: 194mg | Potassium: 174mg | Fiber: 3g | Sugar: 46g | Vitamin A: 513IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg
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Comments
Sue says
This.Is.Fantastic! Have always made it with a chocolate or butterscotch or lemon or pistachio filling but this, my dear, is truly heavenly!
Andrew says
Have you thought of using cooked oatmeal put on the crust before the cream cheese...?!! The thought came to mind for raising the fiber content of the recipe. Gotta sneak in healthy somewhere...!!!! 😂
Yessi says
Amazing idea, let us know if you try this out.