Oh my goodness — what can I say about this recipe? Anything with a cream cheese layer is wonderful. Paired with a graham cracker and pecan crust, it becomes truly exceptional. Add blueberry pie filling and whipped topping, and you have what my family calls the “summer bomb”: cool, refreshing, and, as my motto goes, simple, easy, and delicious.
Delightful Blueberry 4 Layer Pie
4 layers
Prep Time
15
15
Cook Time
8
8
Total Time
23
23
Servings
15 people
15 people
Author
Catherine’s Plates
Catherine’s Plates
Ingredients
- 9 pieces graham crackers
- 1/2 cup pecans chopped
- 1/4 cup sugar
- 10 TBS butter melted
- 8 oz cream cheese softened
- 2 TBS milk
- 1 cup confectioners sugar
- 2 cans blueberry pie filling 21 oz each
- 16 oz frozen whipped topping thawed
Instructions
-
Pulse graham crackers and pecans in a food processor until finely ground.
-
Transfer crumbs to a bowl, add melted butter and 1/4 cup sugar, and stir until combined.
-
Press the mixture firmly into a 9×13-inch baking dish and bake at 350°F (175°C) for 8 minutes. Let the crust cool completely.
-
In a mixing bowl, beat the softened cream cheese, milk, and confectioners’ sugar until smooth and creamy.
-
Fold in 1 cup of the thawed whipped topping. Reserve the remaining whipped topping for the final layer.
-
Spread the cream cheese mixture evenly over the cooled crust.
-
Spread the blueberry pie filling over the cream cheese layer.
-
Top with the remaining whipped topping and garnish with fresh blueberries if desired.
-
Chill until set, then slice and enjoy.