Blueberry Lush (Blueberry Delight)
An easy blueberry layered dessert featuring a graham cracker pecan crust, cream cheese layer, blueberry pie filling and whipped topping. Light and fluffy dessert for a crowd!
Print the recipe here -
Equipment
Food processor -
13x9 baking dish -
Hand mixer -
Ingredients
4.8 ounces graham crackers 9 crackers, 1 sleeve
1 cup pecans
1/2 cup butter melted
2 tablespoons sugar
8 oz cream cheese well softened
1 cup powdered sugar
16 ounces cool whip non-fat, 2 tubs, divided
42 ounces blueberry pie filling 2 cans
2 tbsp chopped pecans for garnish (optional)
Instructions
Preheat oven to 350°F. In a food processor, blend the graham crackers and pecans until finely chopped. Stir in butter and sugar until well combined and press into the bottom of a 13x9 pan. Bake for 8 minutes and let cool completely.
In a large bowl, beat cream cheese and powdered sugar until smooth. Using 1 container of whipped topping, beat in about 1 cup so there are no lumps. Fold in the remaining whipped topping from the container and spread the cream cheese mixture over crust.
Add the blueberry pie filling in an even layer. Top with remaining container of whipped topping. Garnish with chopped pecans if desired. Cover and chill for at least 2 hours or overnight.
Blueberry Delight
This blueberry delight recipe is four delicious layers of graham cracker-pecan crust, cream cheese, whipped cream, and blueberry pie filling. It’s a creamy, refreshing dessert that’s perfect to make the next time you are feeding a crowd.
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Grab the full, printable recipe on my blog:
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 9×13-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.
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.
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Ingredients:
Crust:
1 1/2 cups crushed crackers
6 tablespoons melted butter
Cheesecake:
2 cups cream cheese (450g)
1 cup heavy cream/whipping cream (250ml)
1 can condensed milk (300ml)
1 tablespoon unflavored gelatine powder
1/4 cup water
canned blueberry for toppings
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