Blueberry Delight pairs a buttery graham cracker pecan crust with a fluffy layer of cream cheese filling and syrupy blueberries for the perfect layered dessert recipe!

a piece of blueberry delight on a white plate

Blueberry Delight is a delicious, easy-to-make dessert that is perfect for any occasion. Once you make the crust, it’s essentially a no-bake recipe, and because it’s chilled in the refrigerator, it’s easy to make a day or two in advance so you have it ready to go for a party!

blueberry delight cross section shown served in a baking dish

Easy Blueberry Delight Recipe

In addition to being a simple make-ahead dessert recipe, blueberry delight is, well, delightful!

It has the best combination of textures, with a graham cracker crust, a creamy, fluffy filling that’s like eating a cloud, saucy blueberries, whipped topping, and a sprinkle of crunchy pecans on top. (The blueberry layer is made with canned blueberry pie filling—talk about easy!)

The flavors are all perfect together, too. You’ve got the buttery graham cracker crust, a slightly tangy cream cheese layer (a little like no-bake cheesecake!) sweetened with powdered sugar, vanilla Cool Whip, the bright berry taste of blueberry pie filling, and the nutty flavor of pecans.

While you can definitely switch things up and try a different type of pie filling like cherry, raspberry, blackberry, or strawberry, I really love this recipe with blueberry!

(If you like this recipe, be sure to check out my Strawberry Delight, too!)

Ingredients

See recipe card below this post for ingredient quantities and full instructions.

Graham crackers – You’ll need about 1 sleeve of graham crackers to make the graham cracker crumbs for the crust.
Pecans – Because the pecans will be pulsed anyway, you can save yourself some money and buy pecan pieces instead of pricier whole nuts.
Butter – I recommend using unsalted butter.
Sugar
Cream cheese – Use the kind that comes in a bar, and make sure you buy full-fat rather than reduced fat.
Powdered sugar
Cool Whip – You can’t substitute whipped cream, so be sure to use frozen whipped topping!
Blueberry pie filling

How to Make Blueberry Delight

1. Prepare

Preheat your oven to 350°F.

2. Make the Crust

In a food processor, pulse the graham crackers and pecans until they form a coarse crumb. Stir in the melted butter and sugar, then turn out the crust mixture into the bottom of a 9×13 inch baking dish. Use your hands to press the mixture into an even layer.

3. Bake the Crust

Place the pan in the oven and bake the crust for 8 minutes. Let it cool completely on a wire rack before moving on to the next step of the recipe.

4. Make the Filling

In a large mixing bowl, use a hand mixer to beat the cream cheese and powdered sugar until they’re smooth. Beat in one cup of Cool Whip, then fold in the remaining Cool Whip from one container. (Reserve the second tub of Cool Whip for later in the recipe.)

5. Assemble

Spread the filling mixture over the graham cracker crust, then top this with the blueberry pie filling. Spread the remaining Cool Whip over the top and garnish with chopped pecans.

6. Chill

Cover the dish and chill your blueberry delight for at least two hours, or overnight, then slice and serve.

a piece of blueberry delight being served

How to Store Blueberry Delight

Refrigerate blueberry delight wrapped in the pan, or transfer any leftovers to an airtight container. It will keep in the fridge for 3 to 4 days, or it can be frozen for up to 2 months. If you freeze it, let it thaw in the refrigerator before serving.

blueberry delight with a forkful of the dessert serve on a white plate

FAQ

How do you thicken canned blueberries?

Your canned blueberry pie filling shouldn’t need to be thickened, but if it seems extra saucy, you can drain off some of the excess liquid before spooning the berries onto the cream cheese layer.