Blueberry Delight

Blueberry Delight (aka Blueberry Lush) is an easy layered dessert with a graham cracker and pecan crust, no bake cheesecake, blueberry pie filling, and cool whip topping.

Author Amber Brady

Prep Time 15

Cook Time 8

Chill Time 2

Total Time 2 23

Yields servings

Ingredients

1 (140 g) sleeve graham crackers, (9 sheets)
1 cup (112 g) pecans
½ cup (113 g) butter, (1 stick) melted
2 Tbsp granulated sugar
8 oz (226 g) cream cheese, room temperature
1 cup (120 g) powdered sugar
16 oz (453 g) whipped topping, (two 8oz tubs) thawed & divided
42 oz (1190 g) blueberry pie filling, (two 21oz/595g cans)
2 Tbsp chopped pecans, for garnish (optional)

Instructions

Preheat oven to 350 degrees Fahrenheit.
Blend graham crackers and pecans in a food processor or blender until fine crumbs. Add melted butter and granulated sugar, pulse or stir to coat, and press into the bottom of a 13x9-inch pan. Bake at 350˚F for 8-10 minutes, until butter has absorbed and crust no longer looks wet. Cool completely. (*See notes for a no-bake crust.)
Using an electric hand mixer, beat the cream cheese and powdered sugar together in a large bowl. Beat in one (8oz) container of whipped topping, until smooth. Spread over the cooled crust.
Gently dollop blueberry pie filling over the cream cheese layer and smooth in an even layer. Top with the remaining (8oz) container of whipped topping. Sprinkle with chopped pecans, if desired.
Cover and chill 2 hours or overnight. Cut into 15 pieces and serve. Keep leftovers refrigerated.

Notes

NO-BAKE: Chill un-baked crust in the fridge for 1 hour or freezer for 30 minutes before topping. --OR-- Chill the complete dessert for at least 4 hours before serving.
I used Neufchatel cream cheese and light Cool Whip, for less calories and fat.

Nutrition