Description
A layered dessert featuring a buttery graham cracker and pecan crust, creamy cheesecake-style filling, and a sweet-tart blueberry topping. This make-ahead treat is perfect for gatherings and special occasions.
Ingredients
1 package graham crackers (9 crackers)
1/2 cup pecans, chopped
1/2 cup butter, melted
1/4 cup sugar
8 ounces cream cheese
16 ounces Cool Whip, divided
1 cup powdered sugar
2 cans blueberry pie filling (21 ounces each)
1 white chocolate bar, for curls (optional topping)
1/4 cup chopped pecans, for topping (optional)
Instructions
- Preheat the oven to 350°F.
- Pulse graham crackers and chopped pecans in a food processor until fine crumbs form.
- Mix crumbs with melted butter and sugar until well combined.
- Press the mixture evenly into a 9x13-inch pan to form the crust.
- Bake for 8 minutes, then allow the crust to cool completely.
- In a bowl, beat together cream cheese, half of the Cool Whip, and powdered sugar until smooth.
- Spread the cream cheese mixture evenly over the cooled crust.
- Spoon blueberry pie filling over the cream cheese layer and spread gently.
- Top with the remaining Cool Whip and smooth evenly.
- Refrigerate for at least 3 to 4 hours or overnight for best results.
- Garnish with white chocolate curls and chopped pecans before serving if desired.
Notes
Can be made a day ahead for improved flavor and texture.
Substitute blueberry filling with cherry or strawberry for variation.
Use stabilized homemade whipped cream instead of Cool Whip if preferred.
Add lemon zest to the cream layer for a citrus twist.
Store covered in the refrigerator for up to 3 days.
For clean slices, use a sharp knife and wipe between cuts.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 280 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
