Description
A simple and delightful no-bake dessert featuring a creamy layer topped with blueberry pie filling on a crunchy graham cracker crust.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 container (8 oz) whipped topping (e.g., Cool Whip)
- 1 can (21 oz) blueberry pie filling
- Optional: fresh blueberries and mint for garnish
Instructions
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well.
- Press the crumb mixture evenly into the bottom of a 9×13-inch baking dish.
- Chill in the fridge for at least 20 minutes to set.
- In a separate bowl, beat the cream cheese until smooth.
- Add the powdered sugar and vanilla extract, and beat until creamy.
- Fold in half of the whipped topping until fully incorporated.
- Spread the cream cheese mixture over the chilled graham cracker crust.
- Carefully spoon the blueberry pie filling over the cream layer and spread evenly.
- Top with the remaining whipped topping.
- Cover and refrigerate for at least 4 hours (or overnight) before serving.
- Garnish with fresh blueberries and mint, if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: blueberry dessert, no-bake dessert, summer sweets, easy dessert