No-bake Blueberry Delight Ingredients
2 1/2 cups graham cracker crumbs divided
1 stick butter melted
1/4 cup granulated sugar
8 oz cream cheese softened
1 cup powdered sugar
16 oz frozen whipped topping thawed
for the blueberry layer ( homemade blueberry filling)
1/3 cup water
1/3 cup sugar
3 tbsp cornstarch
2 tbsp lemon juice
3 cups fresh or frozen blueberries
for the blueberry layer ( canned blueberry filling)
21 oz blueberry pie filling can
In a medium bowl, combine 2 cups of graham cracker crumbs, sugar and melted butter. Firmly press into a crust in the bottom of 9 x 13 glass or porcelain dish, let it chill in the freezer for about 10-15 minutes to firm up.
Meanwhile, if making the blueberry filling, In a saucepan whisk water, sugar, cornstarch, and lemon juice until the cornstarch is dissolved, then add the berries and bring to a simmer over medium to medium-high heat.
With a potato masher (or the back of a spoon) mash the berries to your desired consistency.
Allow the mashed berry mixture to simmer for another minute (so that it simmers for a total of 2-3 minutes), until it is glossy and thickened, then remove from heat and allow to cool.
Combine the cream cheese, powdered sugar and 1/2 of the whipped topping. Spread onto the cooled graham cracker crust. Carefully, spread the blueberry pie filling (homemade or canned) on top of the cream cheese mixture.
Top with remaining whipped topping. Refrigerate for at least 2 hours, preferably overnight. Sprinkle with reserved graham cracker crumbs (you may not use it all), before serving.