This blueberry delight recipe is a delicious dessert that goes by many names- Blueberry Yum Yum, Blueberry Dream, blueberry bliss or even Blueberry Lush. Whatever you call it, you will be wanting to share this layered dessert recipe with all your friends.
The graham cracker-almond crust is simple to make and you can even make this a no-bake dessert in the summer months. Switch out the almonds for pecans and you have another delicious option for this refrigerator dessert. Be sure to my blueberry pie recipe. It is even better than your mom's.
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🫐 Ingredients needed:
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Graham crackers
- Sugar
- Almonds
- Butter, melted
- Cream cheese
- Milk or half-and-half
- Zest of 1 lemon
- Confectioners' sugar
- Blueberry pie filling
- Frozen whipped topping, thawed
🔄 Substitutions
I love the almonds in this blueberry delight with graham cracker crust but you are welcome to substitute in pecans, hazelnuts or walnuts. Use what YOU love!
If you want to skip the cool whip go ahead and switch it out for Whipped cream. You are going to need about 4 cups of whipped cream, sweetened to your liking.
How do you make a no-bake blueberry yum yum recipe?
If you are looking to not heat up your house or oven for an eight-minute bake, just firmly press the crust into the prepared pan. Freeze until firm and be careful when adding the cream cheese layer.
How to make blueberry delight
- Pulse graham crackers, sugar and sliced almonds in a food processor until finely ground. (reserve 2 tablespoons if you want to garnish)(or add the ingredients to a ziplock bag in an even layer and use a rolling pin to crush the crackers, sugar and almonds.)
- Pour in the melted butter into the food processor and pulse to combine.
- Press the crust mixture into a 9x13-inch pan and bake at 350 degrees for 8 minutes. Cool completely.
- Using an electric hand mixer with the beater attachments or a stand mixer with the paddle attachment, cream together the cream cheese, milk, lemon zest, and confectioners' sugar until smooth.
- Fold in 2 cups of thawed whipped topping, approximately half of the cool whip.
- Spread cream cheese mixture on top of the cooled crust.
- Spread blueberry pie filling on top of the cream cheese layer.
- If you have any remaining whipped topping, spread it on top of the blueberry layer.
- If you would like, garnish with remaining graham cracker crumbs.
- Chill thoroughly before serving. Overnight is best but 2 hours will work in a pinch.
📝 Frequently asked questions, answers and tips:
Can blueberry delight be made ahead?
I like to make my blueberry delight recipe the night before so that it has time to set completely before serving. Feel free to make this up to 2 days in advance of serving this dessert.
If you are out of graham crackers or graham cracker crumbs, you can easily substitute in Nilla wafers, butter shortbread cookies, almond cookies or even leftover almond biscotti.
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Blueberry Delight Recipe
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
HELPFUL KITCHEN TOOLS
Ingredients
- Graham crackers (9 full crackers)
- ½ cup sliced almonds
- ¼ cup sugar
- 8 tablespoons butter (melted)
- 2 8 ounce cream cheese (softened)
- 2 Tablespoons Milk
- lemon zest
- 1 cup powdered sugar
- 2 cans blueberry pie filling
- 16 ounces non-dairy whipped topping (thawed)
Instructions
- Pulse graham crackers, sugar and sliced almonds in a food processor until finely ground. (reserve 2 tablespoons if you want to garnish)Graham crackers, ½ cup sliced almonds, ¼ cup sugar
- Pour in the melted butter into the food processor and pulse to combine.8 tablespoons butter
- Press the crust mixture into a 9x13-inch pan and bake at 350 degrees for 8 minutes. Cool completely.
- Using an electric hand mixer with the beater attachments or a stand mixer with the paddle attachment, cream together the cream cheese, milk, lemon zest and confectioners' sugar until smooth.2 8 ounce cream cheese, 2 Tablespoons Milk, lemon zest, 1 cup powdered sugar
- Fold in 2 cups of thawed whipped topping.16 ounces non-dairy whipped topping
- Spread cream cheese mixture on top of the cooled crust.
- Spread blueberry pie filling on top of cream cheese layer.2 cans blueberry pie filling
- If you have any remaining whipped topping, spread it on top of the blueberry layer.
- If you would like, garnish with remaining graham cracker crumbs.
- Chill thoroughly before serving. Overnight is best but 2 hours will work in a pinch.
Video
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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👩🏻🍳 Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
Suzy
This is a family favorite!
Sarah
Isn't it great! I love the added almond flavor along with the lemon zest. A great compliment to the blueberry pie filling.
Susan
I love the added almonds in the graham cracker crust. I hadn't tried that before. This is such a great dessert for summer evenings when friends cover over.