Blueberry Delight

5 from 1 vote

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

Prep Time30

Total Time30

Course: Dessert

Cuisine: American

Keyword: blueberry, blueberry delight, blueberry dessert

Servings:

Calories: 474kcal

Author: Kasey Schwartz

Ingredients

4.8 ounces graham crackers 9 crackers or 1 sleeve
1 cup pecans
1/2 cup butter melted
2 tablespoons sugar
8 oz cream cheese well softened
1 cup powdered sugar
16 ounces Cool Whip non-fat 2 tubs, divided
42 ounces blueberry pie filling 2 cans
2 tbsp chopped pecans for garnish

Instructions

Preheat oven to 350°F.
In a food processor, blend the graham crackers and pecans until finely chopped.
Stir in butter and sugar until well combined and press into the bottom of a 13×9 pan.
Bake for 8 minutes and cool completely on a wire rack.
In a large bowl, using a hand mixer, beat cream cheese and powdered sugar until smooth.
Using 1 container of cool whip, add in 1 cup and mix well until there are are no lumps.
Fold in the remaining whipped topping from the 1st container.
Spread the cream cheese mixture over the cooled crust.
Top with the blueberry pie filling.
Add the remaining container of whipped topping spreading to the edges evenly.
Garnish with chopped pecans.
Cover and chill for at least 2 hours or overnight before serving.

Notes

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.

Nutrition