Blueberry Cream Dessert Recipe

5 7 10
Blueberry Cream Dessert Recipe
Blueberry Cream Dessert Recipe photo by Taste of Home
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Blueberry Cream Dessert Recipe

Read Reviews
5 7 10
Publisher Photo
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.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 1-1/2 cups graham cracker crumbs (about 24 squares)
  • 3/4 cup sugar, divided
  • 1/2 cup butter or margarine, melted
  • 1 package (8 ounces) cream cheese, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 can (21 ounces) blueberry pie filling
  • 1 carton (8 ounces) frozen whipped topping, thawed

Directions

In a bowl, combine the cracker crumbs, 1/4 cu sugar and butter. Press into a greased 13-in. x 9-in. baking dish. In a mixing bowl, beat the cream cheese and remaining sugar until smooth; add the 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.
Originally published as Blueberry Cream Dessert in Quick Cooking May/June 2003, p19

Nutritional Facts

1 piece: 257 calories, 15g fat (9g saturated fat), 57mg cholesterol, 165mg sodium, 29g carbohydrate (21g sugars, 1g fiber), 3g protein.

  • 1-1/2 cups graham cracker crumbs (about 24 squares)
  • 3/4 cup sugar, divided
  • 1/2 cup butter or margarine, melted
  • 1 package (8 ounces) cream cheese, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 can (21 ounces) blueberry pie filling
  • 1 carton (8 ounces) frozen whipped topping, thawed
  1. In a bowl, combine the cracker crumbs, 1/4 cu sugar and butter. Press into a greased 13-in. x 9-in. baking dish. In a mixing bowl, beat the cream cheese and remaining sugar until smooth; add the eggs and vanilla. Pour over crust.
  2. 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.
Originally published as Blueberry Cream Dessert in Quick Cooking May/June 2003, p19

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Reviews forBlueberry Cream Dessert

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arabianhorselover User ID: 7655434 54636
Reviewed Aug. 5, 2014

"This has always been my favorite dessert since I was a little girl. The only thing I do differently is to sprinkle the cinnamon on top of the topping. Makes it look pretty. Sometimes I double the cream cheese layer so I can actually taste it more."

MY REVIEW
dzz1qy User ID: 6636475 88278
Reviewed May. 11, 2014

"Very good! Made it for Mothers day and everyone liked it!"

MY REVIEW
elisah User ID: 4775598 67974
Reviewed Sep. 14, 2013

"Made this dessert and brought it to work - it was a HUGE HIT! They still ask about from time to time :) Look forward to making it again!"

MY REVIEW
phngirl56 User ID: 1134329 41583
Reviewed Nov. 21, 2011

"Made this last year for Thanksgiving. It's now become a family favorite!"

MY REVIEW
mother of 3 User ID: 1726536 125431
Reviewed May. 29, 2010

"This tastes great, but I used cherry pie filling instead. It was yummy. I think I could use just 1/4 cup sugar with the cream cheese since the pie filling is so sweet and it would be fine."

MY REVIEW
Classicrock User ID: 656532 88276
Reviewed Jul. 16, 2009

"This is one of my husband's favorite desserts, plus always a big hit when I make for family gatherings. -Lori in WI"

MY REVIEW
sarahjane2008 User ID: 3153675 205489
Reviewed Sep. 19, 2008

"Excellent recipe, everyone loved it! I love blueberries anyway they are my favorite fruit"

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