Ingredients
Scale
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups whipped topping (like Cool Whip)
- 1 can (21 oz) blueberry pie filling
- 1 ½ cups whipped topping (extra for top layer)
- Optional: fresh blueberries and crushed graham crackers for garnish
Instructions
- In a medium bowl, combine graham cracker crumbs and melted butter. Mix until fully coated and crumbly. Press into a 9×13-inch dish and chill.
- In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Fold in 1½ cups whipped topping. Spread over crust.
- Spoon blueberry pie filling evenly over the cream cheese layer. Spread gently.
- Top with remaining whipped topping and smooth out. Optional: garnish with crushed graham crackers and fresh blueberries.
- Refrigerate for at least 4 hours or overnight for best results.
Notes
For best presentation and flavor, chill overnight and garnish just before serving. Can be made ahead and frozen in portions for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 22g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: blueberry, cream cheese, cheesecake lasagna, no-bake dessert