Blueberry Delight

Total Time Prep: 20 min. + chilling
Yield 12 servings
Test Kitchen Approved
Blueberry delight is a no-bake dessert that ticks all the boxes: It's sweet, delicious and easy to make, and it feeds a crowd!

Ingredients

  • 18 whole graham crackers
  • 3 tablespoons packed brown sugar
  • 1/2 cup butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 1 tub (16 ounces) frozen whipped topping, thawed
  • 1 cup confectioners' sugar
  • 2 teaspoons vanilla extract
  • 1 pinch salt
  • 2 cans (21 ounces each) blueberry pie filling
  • 1 tablespoon lemon juice
  • Fresh blueberries and graham cracker crumbs, for garnish

Directions

  1. Place graham crackers and brown sugar in a food processor; process until fine crumbs form. With the processor running, pour in melted butter until the mixture resembles wet sand. Press into the bottom of an ungreased 13x9-in. baking dish. Cover; refrigerate at least 1 hour.
  2. Place softened cream cheese in the bowl of a stand mixer fitted with a paddle attachment; beat on medium speed until creamy and smooth, 2-3 minutes. Add in half of the whipped topping, confectioners’ sugar, vanilla extract and a pinch of salt. Mix on medium speed, scraping the bowl as needed, until blended into a smooth filling. Spread the filling in an even layer over the chilled crust.
  3. In a small bowl, combine blueberry filling and lemon juice; spread over the cream cheese filling. Spoon the remaining whipped topping over the blueberries; spread it into an even layer. Cover; refrigerate at least 4 hours or overnight.
  4. Before serving, garnish with fresh blueberries and graham cracker crumbs. Cut into squares to serve.

Nutrition Facts

1 serving: 570 calories, 23g fat (15g saturated fat), 39mg cholesterol, 288mg sodium, 86g carbohydrate (66g sugars, 3g fiber), 3g protein.

Blueberry delight is a no-bake recipe that's a cinch to assemble, making it a perfect dessert for parties and potlucks. Shortcut ingredients like blueberry pie filling keep the trip to the grocery store brief, too! —Nancy Mock, Southbridge, Massachusetts
Recipe Creator
Community Cook

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