Description

Blueberry Delight is a no-bake, layered dessert featuring a crunchy pecan graham cracker crust, creamy sweetened cream cheese and Cool Whip filling, topped with luscious blueberry pie filling and a final layer of Cool Whip. Garnished with chopped pecans, this easy-to-make classic is perfect for summer gatherings or anytime you want a refreshing, fruity treat.

Ingredients

Scale

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

Topping

2 21-ounce cans blueberry pie filling
2 tablespoons chopped pecans (for garnish)

Instructions

Prepare the Crust: Process the graham crackers and pecans in a food processor or blender until they become fine crumbs. Add the melted butter and granulated sugar, then process again to combine thoroughly. Press the mixture evenly into the bottom of a 9×13-inch baking dish. Freeze for 10 minutes to set while you prepare the filling.
Make the Cream Cheese Layer: In a medium bowl, beat the softened cream cheese, vanilla extract, and powdered sugar using an electric mixer until smooth. Add one container of thawed Cool Whip and continue beating until the mixture is creamy and well combined. Spread this cream cheese mixture evenly over the chilled crust, making sure to cover all edges.
Add the Blueberry Layer and Top: Spoon the blueberry pie filling evenly over the cream cheese layer. Dollop the remaining container of Cool Whip over the blueberries and gently spread it to create an even top layer. Sprinkle chopped pecans evenly on top as a garnish.
Chill and Serve: Refrigerate the assembled dessert for at least 2 hours, or preferably overnight, to allow it to set properly. Slice into squares and serve chilled for best flavor and texture.

Notes

You can substitute walnuts for pecans for a different nutty flavor.
Make sure the cream cheese is fully softened to avoid lumps in the filling.
Blueberry pie filling can be chilled in advance to make assembly easier.
For a lighter option, use reduced-fat cream cheese and Cool Whip.
This dessert keeps well in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 0 minutes (no bake)
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/12 of recipe)
Calories: 350 kcal
Sugar: 28 g
Sodium: 220 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 12 g
Trans Fat: 0.2 g
Carbohydrates: 33 g
Fiber: 1.5 g
Protein: 4 g
Cholesterol: 35 mg

Keywords: Blueberry dessert, no-bake dessert, layered dessert, blueberry pie filling, cream cheese dessert, Cool Whip dessert, easy summer dessert