Ingredients5 h 15 m servings 408
- Mix graham crackers, butter, and white sugar together in a bowl; press mixture into the bottom of a 9x13-inch baking dish. Chill crust until firm, about 1 hour.
- Beat cream cheese and confectioners' sugar together in a bowl until light and fluffy, 2 to 3 minutes. Fold in whipped topping.
- Spread cream cheese mixture evenly onto crust; top with blueberry pie filling. Chill until firm, 4 hours or overnight.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Per Serving: 408 calories; 17.9 59.5 3.3 41 256 Full nutrition
ReviewsRead all reviews 6
I will give this five stars even though it calls for Cool Whip. ;) But if you want it to taste even better, skip the cool whip and do this: whip the cream cheese and sugar until fluffy, then slo...
I rated this 5 stars but only because I ditched the graham cracker crust. Instead, I mixed up some flour, butter, pecans, and sugar dough, pressed into the pan, baked it until brown, and coole...
This is a great recipe! Everyone loved it. I did make it again and this time, I doubled the cream cheese filling and whipped topping mixture and then I added some fresh blueberries and a litt...
Nope. Loved it just as it is. Guests loved it too. Might use cherry pie filling next time just to try it.