Blueberry Lush
A simple blueberry dessert made with a pecan graham cracker crust, a layer of cream cheese, a blueberry pie filling and a whipped topping. Light and chewy dessert for a crowd!
INGREDIENTS
- 2 cups graham cracker crumbs (about 14-16 whole graham crackers), divided
- 8 oz cream cheese, softened
- 1 teaspoon of vanilla extract
- 16 ounces of fresh whisk, divided
- 1 cup granulated sugar, divided
- 4 tablespoons unsalted butter, melted
- 2/3 cup white chocolate chips
- 21 oz blueberry pie filling
INSTRUCTIONS
To make the crust: Preheat the oven to 350F. Place 1 2/3 cup graham cracker crumbs, melted butter and 1/3 cup sugar in a 9 * 13 inch pan, which has been sprayed with nonstick spray. Mix well and press firmly with your hands or a solid object to form a layer. Bake for 8 minutes. Take out of the oven and let cool completely.
First layer: Melt the white chocolate according to the instructions given on the package and let cool.
In a large dish, put the cream cheese, 2/3 cup of granulated sugar and the vanilla and beat until smooth. Add the cooled and melted white chocolate and beat until well combined. Incorporate the fresh 1/2 whisk. Distribute evenly over the completely cooled base.
Second Layer (Blueberry Pie Filling): Distribute evenly over cheesecake layer.
Third layer: Distribute remaining fresh whisk evenly over blueberry pie filling and drizzle with remaining graham cracker crumbs.
Store in the refrigerator for at least 4 hours, possibly overnight.
Happy Cooking Time.
NOTES
Garnish with fresh blueberries or those for the garnish before serving. Serve chilled.
