This blueberry delight recipe is a delicious dessert that goes by many names- “Blueberry YumYum”, “Blueberry Dream” or even “Blueberry Bliss”. What ever 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.
Can I substitute another type of nut for the almonds in the graham cracker crust?
I love the almonds in this crust but you are welcome to substitute in pecans, hazelnuts or walnuts. Use what YOU love!
What can I substitute for the graham cracker crumbs in this recipe?
If you are out of graham crackers or graham cracker crumbs, you can easily substitute in Nilla wafers, butter short bread cookies, almond cookies or even leftover almond biscotti.
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.
How to you make a no bake blueberry delight.
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.
What is in Blueberry Delight?
- Graham crackers
- sliced almonds
- sugar
- butter, melted
- cream cheese
- milk or half-and-half
- Zest of 1 lemon
- confectioners’ sugar
- blueberry pie filling
- frozen whipped topping, thawed
How do you 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)
- Pour in the melted butter into the food processor and pulse to combine.
- Press the crust mixture into a 9×13-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.
- Spread cream cheese mixture on top of the cooled crust.
- Spread blueberry pie filling on top of 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.
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Ingredients
Instructions
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Nutrition Information:
Yield:
16
Serving Size:
1
Amount Per Serving:Calories: 363 Total Fat: 27g Saturated Fat: 16g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 44mg Sodium: 198mg Carbohydrates: 28g Fiber: 1g Sugar: 18g Protein: 4gMore Dessert Recipes
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Susan says
May 28, 2019 at 3:09 pmI 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.
Sarah says
May 28, 2019 at 3:11 pmIsn’t it great! I love the added almond flavor along with the lemon zest. A great compliment to the blueberry pie filling.
Suzy says
May 28, 2019 at 5:13 pmThis is a family favorite!