An easy, layered dessert that’s light and fluffy with a blueberry filling and graham cracker crust.
- 1 individual package graham crackers 9 crackers
- ¼ cup sugar
- ½ cup butter melted
- 1 8 oz package cream cheese
- 16 oz cool whip
- 1 cup powdered sugar
- 2 21 oz cans blueberry pie filling
- Optional: white chocolate bar to make curls for topping
- Optional: ½ cup chopped pecans for topping
Preheat the oven to 350 degrees.
In a food processor, pulse the graham crackers and pecans until finely chopped.
In a large bowl, stir together the melted butter, ¼ cup sugar, and graham cracker mixture until the sugar is completely absorbed.
Press the mixture into a 9 x 13 inch pan, creating an even layer on the bottom.
Bake for 8 minutes and allow it to cool completely before starting the 2nd layer.
In a large bowl, mix together the cream cheese, half of the cool whip (8 oz), and powdered sugar. Spread over the crust.
Spread remaining cool whip on top of the blueberry pie filling.
Refrigerate for 3 - 4 hours, or overnight if possible.
Top with white chocolate curls and chopped pecans before serving.
Calories: 139kcal | Carbohydrates: 18g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 77mg | Potassium: 31mg | Fiber: 1g | Sugar: 15g | Vitamin A: 227IU | Calcium: 33mg | Iron: 1mg