Blueberry Delight Cool Whip (Print-Friendly Version)
Sweet blueberries layered with graham cracker crust and creamy Cool Whip make this June-inspired dessert a delicious treat. Highlighting blueberry, graham crackers, and cream cheese, this dish is one to keep handy.
# Ingredients You’ll Need:
→ Crust
01 -
1 package (9 sheets) graham crackers
02 -
1/2 cup unsalted butter, melted
03 -
1/4 cup granulated sugar
→ Cream Layer
04 -
8 ounces cream cheese, softened
05 -
1 cup powdered sugar
06 -
16 ounces frozen whipped topping (Cool Whip), thawed, divided
→ Fruit Layer
07 -
2 cans (21 ounces each) blueberry pie filling
# How to Make It:
01 -
Set the oven to 350°F (177°C) and allow it to fully preheat.
02 -
Place the graham crackers in a food processor and pulse until finely crushed.
03 -
In a large mixing bowl, combine the graham cracker crumbs with melted butter and granulated sugar. Mix until the sugar is completely absorbed and the mixture achieves a sandy texture.
04 -
Evenly press the mixture into the bottom of a 9x13-inch (23x33 cm) baking dish to form a level base. Bake for 8 minutes, then remove from the oven and let cool completely.
05 -
In a clean bowl, beat together softened cream cheese, powdered sugar, and 8 ounces (half) of the whipped topping until smooth and airy.
06 -
Distribute the cream cheese mixture evenly over the cooled crust, smoothing with a spatula.
07 -
Spoon the blueberry pie filling over the cream layer, spreading gently to cover the surface.
08 -
Spread the remaining 8 ounces of whipped topping evenly over the blueberry layer.
09 -
Refrigerate for at least 3 to 4 hours, or until set. For best results, chill overnight.
# Extra Suggestions:
01 -
Ensure the crust is completely cooled before layering the cream cheese mixture to prevent melting and maintain structure.