Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 8 oz whipped topping (like Cool Whip), thawed
- 1 (21 oz) can blueberry pie filling
- Optional: Additional whipped topping
- Optional: Fresh blueberries
- Optional: Crushed graham crackers or nuts
Instructions
- In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until evenly combined.
- Press the mixture firmly into the bottom of a 9×9-inch dish to form a crust. Refrigerate while preparing the filling.
- In a separate bowl, beat the softened cream cheese and powdered sugar until smooth and fluffy.
- Gently fold in the whipped topping until fully combined.
- Spread the cream cheese mixture evenly over the chilled crust.
- Spoon the blueberry pie filling on top and spread gently to cover the creamy layer.
- Cover and refrigerate for at least 3–4 hours or overnight.
- Before serving, garnish with whipped topping, fresh blueberries, or crushed graham crackers if desired. Slice and enjoy!
Notes
Try substituting the blueberry topping with cherry, strawberry, or peach pie filling for a fun twist. For a gluten-free version, use GF graham crackers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: blueberry dessert, no-bake, summer treat, whipped topping, potluck dessert