Blueberry Cream Dessert

This layered treat has a no-fuss crust spread with sweetened cream cheese is baked, then topped with convenient pie filling and whipped topping.


12 servings


1 1/2 cups graham cracker crumbs
3/4 cup granulated (white) sugar, divided
1/2 cup butter or margarine, melted
1 (8 ounce) package cream cheese, room temperature
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 (21 ounce) can blueberry pie filling
1 (8 ounce) carton frozen whipped topping, thawed


Preheat oven to 350°F (177°C). Grease an 13 x 9 x 2-inch baking dish with Pan Release or cooking spray.

In a bowl, combine the cracker crumbs, 1/4 cu sugar and butter. Press into the prepared baking dish. In a mixing bowl, beat the cream cheese and remaining sugar until smooth; add the eggs and vanilla. Pour over crust.

Bake for 15 to 20 minutes or until set. Sprinkle with cinnamon. Cool on a cooling rack. Spread with pie filling and whipped topping. Refrigerate until serving.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 20 minutes + cooling

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