Blueberry Delight

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Blueberry Delight is creamy and delicious with 4 awesome layers. Perfect for potlucks and picnics and it is a breeze to put together. This is such an easy dessert that goes by many names- “Blueberry YumYum”, “Blueberry Dream”, and “Blueberry Bliss”. Whatever you call it, be sure to put it on your “To Do” List soon. It’s so creamy, dreamy, and good.

Blueberry Delight


Except for a quick 8 minutes to bake the graham cracker crust, this is a no-bake dessert that’s great for warm weather entertaining.

I love cool and creamy make-ahead desserts like this one and Butterfinger Lush, Butterscotch Lush, and Lemon Lush.

Blueberry Delight so creamy and perfect for potlucks!


Blueberry Delight starts with a graham cracker crust with a few ground pecans mixed in for extra flavor.

Next comes a creamy cream cheese layer followed by 2 cans of blueberry pie filling. So easy!

You could probably get away with using one can, but I like to use 2 for lots of blueberry flavor.

Blueberry Delight is so creamy and easy to make.


On top, a layer of whipped topping. I typically use Cool Whip since it is so convenient, but feel free to make homemade whipped cream. It will be even better.

Before serving, I like to sprinkle a few fresh blueberries on top.

Blueberry Delight (Blueberry Yum Yum)


Blueberry Delight

Course: Dessert
Cuisine: Southern
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 15
Author: Christin Mahrlig
Blueberry Delight is creamy and delicious with 4 awesome layers.
Print Recipe


  • 1 individual package graham crackers, 9 full crackers
  • 1/2 cup chopped pecans
  • 1/4 cup sugar
  • 10 tablespoons butter, melted
  • 1 (8-ounce) package cream cheese, softened
  • 2 tablespoons milk or half-and-half
  • 1 cup confectioners' sugar
  • 2 (21-ounce) cans blueberry pie filling
  • 2 (8-ounce) containers frozen whipped topping, thawed


  • Pulse graham crackers and pecans in a food processor until finely ground. 
  • Pour into a large bowl and add melted butter and 1/4 cup sugar. Stir to mix.
  • Press into a 9x13-inch pan and bake at 350 degrees for 8 minutes. Let cool.
  • Using an electric mixer, beat cream cheese, milk, and confectioners' sugar until smooth. Fold in 1 cup of whipped topping. (Save remaining whipped topping for the final layer.)
  • Spread cream cheese mixture on top of crust.
  • Spread blueberry pie filling on top of cream cheese layer.
  • Top with remaining whipped topping.
  • Chill thoroughly before serving.

More Potluck Desserts

This Butterfinger Chocolate Lush has an oreo cookie crumb crust, a peanut butter layer with crushed butterfingers, a chocolate pudding layer, and Cool Whip on top.

Butterfinger Lush

Disclosure: This post may contain affiliate links.

36 thoughts on “Blueberry Delight

  1. Hello! My name is Andrea. I was wondering if I was able to substitute the milk for coconut milk or another alternative? Thank you for your time!

    1. My family found this “recipe” decades ago as Cherry Yum Yum. The last topping we used was a sprinkling of about 1/4 cup (reserved) of the graham cracker crust. You should be able to substitute any fruit pie filling. It is very important to refrigerate before serving. We always did at least 2-3 hours minimum. You will love this dessert.

  2. Made this for the 4th of July. Made homemade pie filling from 3lbs frozen blueberries, skipped the nuts in the crust and added doubled the Graham crackers. Also doubled the cream cheese filling. We definitely recommend doubling the cream cheese filling!
    I grew up with our grandma’s cherry delight which we all loved, but blueberry delight was equally as good! We might experiment with other pie fillings.

    1. I make something very similar that I was taught by my grandmother. I use a readymade Graham cracker crust which is so much easier and I don’t notice enough difference to warrant making it (so no nuts needed). Then I use 1 pkg of softened cream cheese, 1/3 cup fresh lemon juice, and 1 can of sweetened condensed milk. Blend until creamy with a mixer. Pour into crust and top with blueberry pie filling. You can also use cherry pie filling if desired. Place in refrigerator overnight. That’s it, no baking necessary! I’ve had the one with whip cream and it isn’t near as good to me. This pie is richer so you may need a large glass of cold milk, lol! Delicious!

  3. Good recipe, but I couldn’t taste the cream cheese at all. Next time I will double ithat layert. No one else sermed to notice?
    Thanks you!

    1. I have by mistake, always used 2 8oz cream cheese when I make it. I like it better as it gives a richer taste. I can of pie filling will do. Different cookie crusts are good also. I like to use Biscoff or shortbread cookie crusts.

  4. I appreciate the wonderful recipes and the fact that we are able to print them out. I was wondering if you could fix it so that when we print the recipe, it will also show a picture of the recipe. Thank you

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  6. This dessert is GREAT!… Made it last night hubby loved it! A KEEPER RECIPE for sure.

    Thank you for posting it.

  7. I made this for work. So easy, and so delicious! I had to post the recipe on our memo board because so many people asked for it. Making it again tonight for Easter tomorrow. Thanks for the great recipe!!

  8. I have always used flour powder sugar and pecans for the first layer and baked like a short bread I also add bananas before blueberry layer oh so good !

  9. Made this recipe and it was better than my grandmothers! Warning! Do not make if you are on a diet because you won’t be able to stop eating it!!! It’s sooooo yummy!!!! I doubled the graham cracker base though.

    1. I think if you melted a stick of butter & mixed it with the graham crackers – with or without the pecans – then pressed it into the bottom of the dish it should work fine. I use that method for other recipes with no problem.

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