Blueberry Delight (aka Blueberry Lush Dessert) has layers of rich cream cheese filling, nutty graham cracker pecan crust, and deliciously sweet blueberry pie filling. It’s a no-bake treat that is perfect for summer potlucks!
How to Make Blueberry Delight
I have nothing against taking a few shortcuts when it comes to this type of summery dessert. But each component of this recipe can be made from scratch, from the whipped cream to the pie filling. The choice is up to you!
Make the crust in a food processor or blender
I love the addition of finely chopped pecans in the graham cracker crust here. Add some melted butter and sugar, then press this into the bottom of a 9×13-inch baking dish.
You can either freeze or bake the crust to help it set up before moving on to the next layers. For this dessert to be truly no-bake, freezing the crust saves you the trouble of heating up your oven. But you can bake the crust in the oven instead for 8-10 minutes at 350 degrees F for a slightly crispier, toasted texture and flavor. It’s delicious either way!
Make the creamy cream cheese layer
The next layer is essentially a no-bake cheesecake made slightly fluffier by mixing softened cream cheese and confectioners sugar with half of a 16-ounce container of thawed whipped topping, like Cool Whip. You can absolutely use 3 cups of homemade whipped cream in place of the Cool Whip here. Just whip 1 1/2 cups of heavy cream with 3-4 tablespoons of powder sugar until soft peaks form. Spread the cream cheese mixture over the set crust, making sure to nudge the filling all the way to the edges of the pan.
Ingredients
Crust
1 1/2 sleeves graham crackers (13-14 sheets)
1 cup pecans
10 tablespoons salted butter, melted
4 tablespoons granulated sugar
Filling
1 (8-ounce) package cream cheese, softened to room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
2 (8-ounce) containers of Cool Whip, thawed and divided
2 (21-ounce) cans blueberry pie filling
2 tablespoons chopped pecans, for garnish
Instructions
Process the graham crackers and pecans in a food processor or blender until they are fine crumbs. Add the butter and sugar and process again to combine. Press into a 9×13-inch baking dish and freeze for 10 minutes while preparing the middle layer.
Beat cream cheese, vanilla and powdered sugar in a medium bowl using an electric mixer until smooth. Add one container of thawed Cool Whip, beating until smooth. Spread over the crust, making sure to go all the way to the edges of the pan.
Spoon the blueberry pie filling over the cream cheese layer. Dollop the remaining container of Cool Whip over the blueberry layer, carefully spreading it over the top in an even layer. Sprinkle with the remaining pecans.
Chill in the fridge for 2+ hours or overnight to set up. Slice and serve.
