FLUFFY BLUEBERRY CREAM CHEESE DESSERT (NO-BAKE)
This can also be made in a 10-inch deep-dish pie plate, plan ahead there is a 4 hour chilling time for this dessert --- I make this using my recipe#159429 that is completely cooled, but canned pie filling will do fine, if you prefer a thicker layer of blueberry filling then use two cans pie filling, one for the top of the crust and one for the top of the dessert :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 4h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Prepare a 9 x 9-inch pan.
- To make the crust; in a bowl combine the graham crumbs with sugar and cinnamon, then add in melted butter; mix well to combine.
- Pat into bottom of the pan.
- Chill for about 25-30 minutes (or until the crust is completely cold).
- After the crust has chilled spread 1 can of the blueberry pie filling over the crust.
- In a bowl beat softened cream cheese with sugar until smooth and well combined.
- Add in half and half cream and the pudding mix; beat until well blended.
- Using a spatula fold in HALF container thawed Cool Whip topping, then carefully spread the mixture over the blueberry pie filling in the pan.
- Chill for 4 hours.
- Before serving spread the remaining can blueberry pie filling over the top.
- If desired you may spread or dollup the remaining half container Cool Whip over the top but this is only optional.
Nutrition Facts : Calories 715.9, Fat 30.4, SaturatedFat 19, Cholesterol 72.9, Sodium 435.9, Carbohydrate 107.7, Fiber 4.3, Sugar 78.6, Protein 5
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