Fluffy Blueberry Cream Cheese Dessert (No-Bake)
- Ready In:
- 4hrs
- Ingredients:
- 10
- Serves:
-
8
ingredients
-
CRUST
- 1 1⁄2 cups graham cracker crumbs
- 4 tablespoons sugar (1/4 cup)
- 1⁄2 teaspoon cinnamon
- 1⁄2 cup melted butter or 1/2 cup margarine
-
FILLING
- 2 (540 ml) cans blueberry pie filling (two 19-ounces cans will work fine)
- 1 (8 ounce) package cream cheese, softened
- 1⁄3 - 1⁄2 cup sugar
- 1 cup half-and-half cream (or use milk)
- 1 (3 ounce) package instant lemon pudding mix
- 0.5 (8 ounce) container cool whip frozen whipped topping, thawed (freeze remaining half to use another time)
directions
- Prepare a 9 x 9-inch pan.
- To make the crust; in a bowl combine the graham crumbs with sugar and cinnamon, then add in melted butter; mix well to combine.
- Pat into bottom of the pan.
- Chill for about 25-30 minutes (or until the crust is completely cold).
- After the crust has chilled spread 1 can of the blueberry pie filling over the crust.
- In a bowl beat softened cream cheese with sugar until smooth and well combined.
- Add in half and half cream and the pudding mix; beat until well blended.
- Using a spatula fold in HALF container thawed Cool Whip topping, then carefully spread the mixture over the blueberry pie filling in the pan.
- Chill for 4 hours.
- Before serving spread the remaining can blueberry pie filling over the top.
- If desired you may spread or dollup the remaining half container Cool Whip over the top but this is only optional.
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