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
1Place 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.
2Place softened cream cheese in the bowl of a stand mixer fitted with a paddle attachment; beat on medium speed until creamy and smooth, 2 to 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.
3In 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.
4Before serving, garnish with fresh blueberries and graham cracker crumbs. Cut into squares to serve.
Total Time
Prep: 20 Min. + Chilling
Yield
12 Servings
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!
Nutrition Facts
1 serving: 570 calories, 23g fat (15g saturated fat), 39mg cholesterol, 288mg sodium, 86g carbohydrate (66g sugars, 3g fiber), 3g protein.