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–+ servings

Blueberry Delight with Almond Graham Cracker Crust (9x13 Pan)

Created by: Sarah Mock
blueberry delight square image.
prep time10 minutes
cook time8 minutes
Chill time 2 hours
total time2 hours 18 minutes
Makes 16

Ingredients

  • Graham crackers (9 full crackers)
  • ½ Cup (46 g) sliced almonds
  • ¼ Cup (50 g) Sugar
  • 8 Tablespoon (8 Tablespoon) Butter (melted)
  • 2 8 Ounces (283 ½ g) Cream Cheese (softened)
  • 2 Tablespoon (2 Tablespoon) Milk
  • zest of 1 lemon (about 1 tablespoon)
  • 1 Cup (120 g) Powdered Sugar
  • 2 21 oz cans (2 cans) blueberry pie filling
  • 16 Ounces (453 ⅗ g) 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 Tablespoon 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 Ounces Cream Cheese, 2 Tablespoon Milk, zest of 1 lemon , 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 21 oz 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.

Notes

Make ahead: Assemble up to 2 days before serving; keep covered in the refrigerator.
Storage: Refrigerate covered up to 4 days. The crust softens a little each day.
No-bake crust: Skip the bake. Press the crust firmly into the pan and freeze 30 minutes until firm.
Food safety: Do not leave out longer than 2 hours, or 1 hour above 90F.

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