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Blueberry Cream Dessert

 Blueberry Cream Dessert
From Bay City, Texas, Mildred Sherrer sends this layered treat. A no-fuss crust spread with sweetened cream cheese is baked, then topped with convenient pie filling and whipped topping.
12-16 ServingsPrep: 20 min. Bake: 15 min.


  • 1-1/2 cups graham cracker crumbs
  • 3/4 cup sugar, divided
  • 1/2 cup butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 2 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 teaspoon ground cinnamon
  • 1 can (21 ounces) blueberry pie filling
  • 1 carton (8 ounces) frozen whipped topping, thawed


  • In a large bowl, combine the cracker crumbs, 1/4 cup sugar and
  • butter. Press into a greased 13-in. x 9-in. baking dish. In another
  • bowl, beat cream cheese and remaining sugar until smooth; stir in
  • eggs and vanilla. Pour over crust.
  • Bake at 350° for 15-20 minutes or until set. Sprinkle with
  • cinnamon. Cool on a wire rack. Spread with pie filling and whipped
  • topping. Refrigerate until serving. Yield: 12-16 servings.
Nutritional Facts: 1 serving (1 piece) equals 257 calories, 15 g fat (9 g saturated fat), 57 mg cholesterol, 165 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white

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Blueberry Cream Dessert (continued)

Wine (continued)
wine such as Moscato or a sweet Riesling.