This recipe is for a layered dessert in a 9×13 inch pan.
Ingredients
For the Crust
- $2$ cups Graham Cracker Crumbs (about 1.5 sleeves of graham crackers)
- $1/2$ cup (1 stick) Unsalted Butter, melted
- $1/4$ cup Granulated Sugar
For the Cream Cheese Layer
- $1$ (8 oz) package Cream Cheese, softened to room temperature
- $1$ cup Powdered Sugar (confectioners’ sugar)
- $1$ teaspoon Vanilla Extract
- $1$ cup Whipped Topping (such as Cool Whip), thawed
For the Blueberry & Top Layers
- $2$ (21 oz) cans Blueberry Pie Filling
- $1$ (16 oz) container Whipped Topping (such as Cool Whip), thawed (or $3$ cups of homemade whipped cream)
Instructions
1. Prepare the Crust
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until all the crumbs are moistened.
- Press the mixture firmly and evenly into the bottom of a 9×13 inch baking dish.
- Place the crust in the refrigerator for at least 15 minutes to chill and set while you prepare the filling.
2. Make the Cream Cheese Layer
- In a large bowl, use an electric mixer to beat the softened cream cheese until it is smooth and fluffy (about 1 minute).
- Add the powdered sugar and vanilla extract, and beat until fully combined and no lumps remain.
- Gently fold in $1$ cup of the thawed whipped topping until the mixture is smooth and evenly incorporated.
3. Assemble the Layers
- Remove the chilled crust from the refrigerator.
- Carefully spread the cream cheese mixture evenly over the graham cracker crust.
- Pour both cans of blueberry pie filling over the cream cheese layer and gently spread it out to cover the entire surface.
- Top the blueberry layer by spreading the remaining whipped topping evenly over the dessert.
- Optional Garnish: Sprinkle a few leftover graham cracker crumbs or some fresh blueberries on top.
4. Chill
- Cover the dish tightly with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight, to allow the layers to fully set before slicing and serving.