Blueberry Delight Lush is 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.
Why this recipe works
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.
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!
RELATED: you might also like this recipe – Blueberry Bundt Cake
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
CRUST – The crust is made of graham crackers and pecans. 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.
FILLING – Cream cheese, powdered sugar, and Cool Whip join forces to make a fluffy and smooth cheesecake-like layer. 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!
TOPPING – 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!
How to Make Blueberry Lush
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- 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 using a handheld mixer. 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.
Frequently Asked Questions
Yes, you can use a homemade whipped topping in place of the Cool Whip. You’ll need about 3 cups whipped (approximately 1.5 cups of cream).
You can keep this blueberry dessert in an air-tight container or covered with plastic wrap in the refrigerator for up to 4 days. Your whipped topping will begin to break down if stored longer than that.
The blueberry lush will freeze well, however, the Cool Whip topping may not. The Cool Whip that is added to the cream cheese layer will be fine. I would suggest making the dessert up to the pie filling layer and freezing. Be sure to freeze in an air-tight container or tightly wrapped with plastic wrap so avoid freezer burn. When ready to serve, remove and let thaw in the refrigerator, then add the Cool Whip topping.
Yes, you can use another kind of pie filling like raspberry, strawberry, cherry, or lemon! Feel free to use your own homemade pie filling for this dessert as well.
We love keeping it simple with some chopped pecans for garnish, but fresh blueberries or even crumbled graham crackers would be delicious as well!
Yes, you can definitely make this dessert ahead of time. The recipe calls for at minimum 2 hours of chill time after making, but can be made a day in advance and still be just as tasty!
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! 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.
More One Pan Dessert Recipes
- Strawberry Lasagna
- Eclair Cake
- Strawberry Icebox Cake
- Pineapple Dream Dessert
- Strawberry Pretzel Salad
- Lemon Blueberry Icebox Cake
- No-Bake Pineapple Cheesecake Bars
- Lemon Cream Cheese Pudding Dessert
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Blueberry Lush
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)
Things You’ll Need
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 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.
Video
Nutrition
This post originally appeared here on Jun 5, 2018 and has since been updated with new photos and expert tips.
Rebekah Garcia
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Betty Jo Dearnaley says
I made this using fresh blueberries. It’s a very good dessert.
This is also good if made with chocolate pudding and in place of pecans, use Walnuts.
Same recipe.
Sarah says
Is this firm enough to use a springform pan instead of a 9×13?
Diane says
Can you use regular cool whip instead of non fat?
Amanda Formaro says
Yes of course, it will just change the calorie count that is listed on the recipe card.
Jennifer Miller says
Just like Grandmas.
Michelle says
My family and friends loved it. I did make some alterations. First I added another half package of Graham Crackers, just because we like a thicker crust. I did add extra butter because of using more Graham Crackers. I only used one can of pie filling, because I thought two would be too much. Lastly, I added a dash or so of cinnamon for some extra kick. Thank you for the recipe!!
Janice in Alaska says
Very delicious !! Easy to make and easier to eat . Thanks for posting this recipe
Dorothy SHAULIS says
Could you use walnuts instead of pecans (allergic to pecans)?
Amanda Formaro says
Yes!
Dolly Dugan says
This is an excellent recipe. Have made it several times and everyone always loves it. I add more cream cheese (1/2 to 1 pkg) just because I like it to be more cheesecake-ish! Serves a crowd!
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/
Susan says
The recipe you’re looking for is called 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!