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”, “Blueberry Lush”, 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.
No-Bake Dessert
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 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.
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.
More Blueberry Desserts
Variations
- Add a nutty topping. Add chopped toasted pecans, walnuts, or almonds on top for some nutty crunch.
- Use a different flavor pie filling to change this recipe up. Both cherry and strawberry work well as does peach.
Recipe Tip
If you don’t want to bake the crust, you can freeze it for 20 minutes instead.
Make Ahead Dessert
This recipe should be made at least 2 hours in advance because it needs time to chill and set in the refrigerator.
How To Store
Wrap well with plastic wrap and refrigerate for up to 4 days.
Blueberry Delight
Ingredients
- 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 (Cool Whip),, thawed
Instructions
- 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 9×13-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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted May 18, 2017.
More Potluck Desserts
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Try with cherry
You don’t need 10 Tabledpoons of melted butte
Only use 4. 10 is waaaay too much
Yes 10 table spoons is over the top to much! U only need enough to bind the crumbs 🤗
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.
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!
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!
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.
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What can be used in place of the cool whip?
Whipped cream
Think I could try cherry pie filling instead of blueberry?? Looks divine!
Can it be freezed for 3-4 days.
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
You can print a picture of the recipe separately. Then print the recipe to keep with the picture.
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