Fluffy Blueberry Cream Cheese Dessert (No-Bake) |
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Prep Time: 240 Minutes Cook Time: 0 Minutes |
Ready In: 240 Minutes Servings: 8 |
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This can also be made in a 10-inch deep-dish pie plate, plan ahead there is a 4 hour chilling time for this dessert - I make this using my Kittencal's Blueberry Pie (Option for Freezing) that is completely cooled, but canned pie filling will do fine, if you prefer a thicker layer of blueberry filling then use two cans pie filling, one for the top of the crust and one for the top of the dessert :) Ingredients:
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 |
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:
1. Prepare a 9 x 9-inch pan.
2. To make the crust; in a bowl combine the graham crumbs with sugar and cinnamon, then add in melted butter; mix well to combine.
3. Pat into bottom of the pan.
4. Chill for about 25-30 minutes (or until the crust is completely cold).
5. After the crust has chilled spread 1 can of the blueberry pie filling over the crust.
6. In a bowl beat softened cream cheese with sugar until smooth and well combined.
7. Add in half and half cream and the pudding mix; beat until well blended.
8. Using a spatula fold in HALF container thawed Cool Whip topping, then carefully spread the mixture over the blueberry pie filling in the pan.
9. Chill for 4 hours.
10. Before serving spread the remaining can blueberry pie filling over the top.
11. 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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