Blueberry Layered Dessert
Delightful layers of sweet blueberry pie filling, creamy cheesecake, and fluffy whipped topping all atop a graham cracker and toasted pecan crust.
Servings: 16 servings
Calories: 243kcal
Ingredients
- 9 full graham crackers
- ¾ cup chopped pecans divided
- ½ cup butter melted
- ¼ cup granulated sugar
- 8 ounces cream cheese softened
- 16 ounces whipped topping divided
- 1 cup powdered sugar
- 2 21-ounce cans blueberry pie filling
Instructions
- Preheat oven to 350ºF.
- Place graham crackers and ½ cup of pecans in a blender or food processor. Blend until finely chopped.
- In a large mixing bowl, add melted butter, granulated sugar, and graham cracker//pecan mixture. Stir well until
- Press evenly into a greased 9x13-inch pan.
- Bake for 8 minutes. Set aside and allow it to cool completely before adding the second layer.
- In a large mixing bowl, beat cream cheese, 8 oz whipped topping, and powdered sugar until smooth.
- Spread over cooled crust.
- Carefully spread blueberry pie filling over top of cream cheese layer.
- Spread remaining whipped topping over blueberry pie filling.
- Refrigerate for at least 4 hours.
- Sprinkle remaining chopped pecans over top and serve.
Notes
- When adding your layers, take your time and be careful as to not mix together different layers or “smudge” the layers together.
- Serve your dessert in a large trifle dish or clear bowl to showcase the delicious layers!
- By letting your layered dessert sit for a couple hours, the flavors will be able to meld together better and it will be easier to cut and serve.
Nutrition
Calories: 243kcal | Carbohydrates: 19g | Protein: 2g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 114mg | Potassium: 71mg | Fiber: 1g | Sugar: 18g | Vitamin A: 392IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 0.2mg