Blueberry Lush – a (nearly) no-bake blueberry layered dessert sure to delight everyone who tries it! Blueberry cheesecake meets blueberry fluff in this light one-pan dessert with a graham cracker pecan crust.
Blueberry Lush Dessert
Cookout season has officially started! Barbecues are one of my favorite gatherings whether it’s a backyard BBQ or beach BBQ. They’re as fun and breezy as summertime. Part of the reason is that everyone brings a dish to pass so you get a feast without all the work!
You may have also heard this recipe referred to as Blueberry Delight or Blueberry Yum Yum. Lush recipes are all the rage right now, with so many options to choose from like our Lemon Lush, Mocha Lush, Coconut Cream Lush, or our Banana Cream Lush, this blueberry lush recipe will be topping the charts in no time.
I always like to have a go-to savory recipe like Lemon Pasta Salad and a dessert recipe like this Blueberry Lush in my arsenal. It’s almost no-bake, but the crust needs about 5 minutes in the oven to set up. It’s a graham cracker-pecan crust and I promise the toasty, nutty flavor is worth it!
If needed, you can leave out the nuts and use all graham crackers. You can even substitute another cookie for the crust such as vanilla wafers or shortbread cookies. It’s a very versatile dessert! Just be sure to let the crust cool completely before adding the next layer.
Ingredients you will need:
- 1 sleeve graham crackers (9 crackers)
- 1 cup pecans
- 1/2 cup butter, melted
- 2 tablespoons sugar
- 1 package (8oz) cream cheese, well softened
- 1 cup powdered sugar
- 2 tubs (8oz each) whipped topping, divided
- 2 cans (21oz each) blueberry pie filling
- Chopped pecans, for garnish (optional)
Helpful kitchen tools:
- 13×9 pan
- Electric mixer
- Spatula
- Food processor (optional)
A few notes about this Blueberry layered dessert
- The middle layer is cream cheese based. Think no-bake cheesecake, but even fluffier. If you love the rich flavor of cheesecake, try my No-Bake Pineapple Cheesecake Bars instead. This blueberry lush has a very light texture and flavor, which lets the blueberries and toasty crust shine.
- Use well-softened cream cheese so it will blend smoothly with the whipped topping. Homemade whipped cream will work as well if you prefer not to use cool whip. You’ll need about 3 cups whipped (approximately 1.5 cups of cream).
- The third layer is simply blueberry pie filling (how easy is that!). Of course, you can use any flavor pie filling you like. It won’t be blueberry delight, but cherry or even lemon would be amazing!
- Lastly, it’s topped off with a layer of whipped topping (or homemade whipped cream). I also like to add chopped pecans for extra crunch and to highlight the delicious crust. Let it all chill and you have a blueberry layered dessert for all your summer parties!
ONE-PAN DESSERTS COOKBOOK!
The one-pan dessert is ideal for all occasions including potlucks, holidays, barbecues and birthdays. Several of these desserts do not require baking making them perfect for summer. See ALL my cookbooks here!
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How to Make Blueberry Lush
- Preheat oven to 350°F. In a food processor, blend the graham crackers and pecans until finely chopped. Stir in butter and sugar until well combined and press into the bottom of a 13×9 pan.
- Bake for 8 minutes and let cool completely.
- In a large bowl, beat cream cheese and powdered sugar until smooth. Using 1 container of whipped topping, beat in about 1 cup so there are no lumps. Fold in the remaining whipped topping from the container and spread the cream cheese mixture over crust.
- Add the blueberry pie filling in an even layer. Top with remaining container of whipped topping. Garnish with chopped pecans if desired. Cover and chill for at least 2 hours or overnight.
Be sure to check out more summer dessert recipes like our Mixed Berry Trifle perfect for Fourth of July parties or potlucks. Another crowd favorite is our Lemon Lush recipe. Bursting with lemon flavor, this one-pan dessert is always a hit at any party!
Blueberry Delight
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 4.8 ounces graham crackers 9 crackers, 1 sleeve
- 1 cup pecans
- 1/2 cup butter melted
- 2 tablespoons sugar
- 8 oz cream cheese well softened
- 1 cup powdered sugar
- 16 ounces cool whip non-fat, 2 tubs, divided
- 42 ounces blueberry pie filling 2 cans
- 2 tbsp chopped pecans for garnish (optional)
Instructions
- Preheat oven to 350°F. In a food processor, blend the graham crackers and pecans until finely chopped. Stir in butter and sugar until well combined and press into the bottom of a 13x9 pan. Bake for 8 minutes and let cool completely.
- In a large bowl, beat cream cheese and powdered sugar until smooth. Using 1 container of whipped topping, beat in about 1 cup so there are no lumps. Fold in the remaining whipped topping from the container and spread the cream cheese mixture over crust.
- Add the blueberry pie filling in an even layer. Top with remaining container of whipped topping. Garnish with chopped pecans if desired. Cover and chill for at least 2 hours or overnight.
Nutrition
Rebekah Garcia
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Beatrice says
Hello! I planning to make your blueberry lush, and I have high hopes already.
I know I’m late, but I was wondering if you could substitute the cream cheese for heavy cream and still have it taste good?
Amanda Formaro says
That wouldn’t be an even substitution. What is the reason you want to skip the cream cheese? This layer is the cheesecake layer, without it, it would just be whipped cream and would not hold up to the blueberry topping.
Joey says
Hi, I was wondering on average how long the delight could possibly last in the fridge?
Amanda Formaro says
Should be good for 3-4 days, after that the whipped topping will begin to break down.
Jamie says
I subbed the blueberry pie filling for a raspberry compote, and the Cool Whip for stabilized whipped cream. It was a huge hit with the fam.
Amanda Formaro says
Sounds wonderful, thank for sharing!
Brenda says
Utterly delicious! I made this for my husband, using sugar substitutes where possible (obviously not int he blueberry pie filling.) I made real whipped cream (next time I will use 3 cups of heavy whipping cream instead of just 2 – my top layer is skimpy.) Now all I have to do is keep myself from eating the entire thing before hubby has some tomorrow!
Absolutely do not skip the pecans (unless you have an allergy!)
Amanda Formaro says
Can I have a slice? :)
Tonya says
Hey. I’m looking for a similar to this. The differences are a flour, butter and pecan crust
I know there is cream cheese choc pie filling, vanilla pie filling and wbip cream. I used to make it years ago, now can’t remember how. Doed anyone reading this know what dessert I’m talking about and how to make it?
Amanda Formaro says
Is it similar to this dessert? https://amandascookin.com/sex-in-a-pan/
Debbie says
Can I freeze this? We are going to an outdoor event but we have to travel a little over an hour. Will it be okay traveling then sitting outside in 80F weather? I was thinking freezing it may help it a bit in that regard.
Amanda Formaro says
Hi Debbie. The dessert will freeze well, however the Cool Whip topping may not. The Cool Whip that was added to the cream cheese layer will be fine. My suggestion would be to make the dessert up to the pie filling layer. Freeze that, then take the container of Cool Whip with you to add before serving.
Kathy Tallent says
Look up layered delight for the recipe with flour , butter , and pecan crust
Jeanne says
That’s called better then sex cake the crust is flour n pecans I have the receipt at home I ll add it to be this if I can find this again
Patti G Perdue says
Yes. I know the recipe you are referring to. Its my son’s favorite and I renamed it to Brandon’s Delight (Instead of Better than Sex Pie.)
First layer is 1 1/2 sticks melted butter. 1 1/2 c plain flour. 1/2 c chopped nuts ( I use pecans.). Mix together and spread in a 9x 13 baking dish or smaller pan if you want a thicker crust. I use a glass baking dish that is 8 x 8. Bake at 350 until light brown. Cool completely before adding layer 2.
Layer 2 – 1 cup coolwhip, 1 cup powdered sugar, 1 6oz cream cheese softened. Mix together until smooth with hand mixed. Spread on cooled layer 1. (I use an 8 oz coolwhip and measure a cup for this later. I use the remainder of the coolwhip for layer 4.)
Layer 3 – Small package each of instant chocolate pudding and instand vanilla pudding. 3 cups of milk. Beat with hand mixer until smooth following pudding instructions on box. Spread on later 2. (friends who gave this recipe to me also used other flavor puddings – such as lemon.)
Layer 4 – Top with remaining cool whip and sprinkle with chopped nuts. Keep refrigerated.
Patti Perdue says
Bake crust at 350 until light brown – about 30-45 minutes.
Amanda Formaro says
This? https://amandascookin.com/sex-in-a-pan/
Mary Brungs says
Could you use fresh blueberries?
Amanda Formaro says
For this particular recipe you would have to cook the blueberries and make a pie filling out of them. So it’s easier to just buy a can of pie filling ;)
Linda says
I’ve made this and I add fresh blueberries to the pie filling! Yummy!
Amanda Formaro says
What a great idea!