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.
Spread 2 cans blueberry pie filling on top of cream cheese layer.
2 cans blueberry pie filling
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 bar and ¼ cup pecans, chopped before serving.
white chocolate bar, ¼ cup pecans
Video
Notes
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.
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.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your crust as the suggested baking time approaches.
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.