Blueberry Lush
This blueberry lush is a creamy, layered dessert that’s rich in flavor and easy to prepare. The combination of sweet blueberries, smooth cream cheese and buttery crust makes it irresistible. It’s perfect for summer events, holidays or any time you need a no-bake dessert.
Servings: 12
Equipment
- Baking Dish 9 x 13-Inch
- Electric Mixer or Stand Mixer with Paddle Attachment
Ingredients
- 12 graham crackers
- ¼ Cup pecans chopped, plus more for garnish
- ½ Cup unsalted butter melted
- 2 Tablespoons brown sugar
- 16 Ounces cream cheese at room temperature
- 1 Cup powdered sugar
- 1 Teaspoon vanilla extract
- 16 Ounces whipped topping thawed
- 2 Cans blueberry pie filling 21 Ounces each
- shortening or butter, for greasing
Instructions
- Grease a 9 x 13-inch baking dish or pan with shortening or butter.
- Put the graham crackers and brown sugar into a food processor and pulse until the crackers are chopped into fine crumbs. Slowly add the melted butter while the processor runs at low speed until the crumbs resemble wet sand.
- Press the crumbs firmly into the greased baking dish. Place the crust in the freezer for 15 to 20 minutes or until it has hardened.
- While the crust is freezing, add the cream cheese, powdered sugar and vanilla extract to a large bowl and beat with an electric mixer until smooth.
- Add half of the whipped topping to the cream cheese mixture, and beat at low speed until everything is mixed thoroughly.
- Spread the cheesecake layer over the crust, and spread it out evenly. Spoon both cans of the blueberry pie filling on top and spread that out evenly too.
- Top the dessert with the remaining whipped topping, and smooth it out carefully so the pie filling doesn’t mix with it.
- Cover the dessert with plastic wrap and chill in the refrigerator for at least 6 hours, but overnight is best.
- Top with extra chopped pecans, if liked, and serve chilled.
Notes
Chill thoroughly: Give it enough time in the fridge to fully set for clean layers.
Use softened cream cheese: It blends in smoother and prevents lumps. Make sure the cream cheese is smooth before adding the whipped topping.
Mixing in the whipped topping: Use the mixer at low speed so it doesn’t deflate too much. Alternatively, fold in the whipped topping with a wooden spoon or silicone spatula.
Spread gently: Apply each layer evenly to keep them distinct.
Toast the pecans: A light toast adds extra flavor to the garnish.
Use a sharp knife: Wipe it clean between slices for neat servings.
Use softened cream cheese: It blends in smoother and prevents lumps. Make sure the cream cheese is smooth before adding the whipped topping.
Mixing in the whipped topping: Use the mixer at low speed so it doesn’t deflate too much. Alternatively, fold in the whipped topping with a wooden spoon or silicone spatula.
Spread gently: Apply each layer evenly to keep them distinct.
Toast the pecans: A light toast adds extra flavor to the garnish.
Use a sharp knife: Wipe it clean between slices for neat servings.
Nutrition
Calories: 406kcal | Carbohydrates: 34g | Protein: 5g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 240mg | Potassium: 127mg | Fiber: 1g | Sugar: 25g | Vitamin A: 773IU | Vitamin C: 0.02mg | Calcium: 80mg | Iron: 1mg
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