Step 1: Make the crust
Place the graham crackers and brown sugar in a food processor. Process until fine crumbs form. With the processor running, pour in the melted butter. Run the processor until the mixture resembles wet sand. Press the graham cracker-butter mixture into the bottom of an ungreased 13×9-inch baking dish. Cover the crust and refrigerate it for at least an hour until it’s set.
Step 2: Make the creamy filling
Place the softened cream cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until it’s creamy and smooth, two to three minutes. Add half the thawed Cool Whip, the confectioners’ sugar, the vanilla extract and a pinch of salt. Mix on medium speed, scraping the bowl once or twice until the ingredients are blended into a smooth filling.
Editor’s Tip: The cream cheese should be very soft before you begin so it will blend smoothly into the filling without lumps.
Spread the filling into an even layer over the chilled crust.
Step 3: Add the remaining layers
Stir the blueberry filling and lemon juice together in a small bowl. Then, spread it over the cream cheese layer in the pan. Finally, spoon the remaining Cool Whip over the blueberries and spread it into an even layer.
Step 4: Chill
Cover the pan and refrigerate the dessert for at least four hours or overnight.
Step 5: Garnish and serve
Before serving, consider adding optional garnishes to the top of the dessert, such as whole fresh blueberries, lemon zest or graham cracker crumbs. Use a large knife to cut the chilled blueberry yum yum recipe into slices and serve.
Editor’s Tip: This dessert is very rich and sweet, so cut it into small slices.
Blueberry Delight Variations
Add nuts: Give the crust extra crunch and flavor by folding in 1/2 to 2/3 cup chopped pecans, hazelnuts or walnuts.
Try a vanilla crust: Instead of graham crackers, use vanilla wafer cookies. Grind enough cookies to make about 2 cups of crumbs.
Make a different fruit delight: This easy, no-bake fruit dessert is also delicious when made with cherry, raspberry or strawberry pie filling.
How to Store Blueberry Delight
Since this blueberry lush yields a lot of servings, it makes a great choice when you want to have a ready dessert on hand for a few days. Wrap the pan tightly with storage wrap (or use a 13×9-inch baking pan that comes with a cover). Store the blueberry delight dessert in the refrigerator.
How long does blueberry delight last?
When our recipe for blueberry delight is kept cold and tightly covered, it will last for four to five days.
Blueberry Delight Tips
Can you make blueberry delight with fresh blueberries?
You can use fresh blueberries to make a homemade sauce instead of using canned pie filling. Our blueberry sauce recipe is a good choice (I like it because it’s flavored with lemon and takes just 10 minutes to make). Chill the sauce overnight before using it to make this blueberry delight recipe.
What else can you serve with blueberry delight?
Blueberry delight is so sweet, creamy and rich that it really needs nothing else—except maybe a summery drink like cold lemonade or one of our favorite iced teas. It’s an ideal treat to make when you’re looking for potluck ideas or a backyard barbecue dessert. When your kids have their team over for dinner, a big pan of blueberry delight will feed them all. Bookmark this treat for when you want easy recipes for kids to make on their own—it’s a no-bake dessert that’s a cinch to assemble.
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 13×9-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.
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