Yields: 15 servings Prep time: 25 minutes (+ optional crust baking/cooling) Chill time: 4+ hours Calories: Approx. 299 kcal per square
A refreshing no-bake dessert featuring a buttery pecan-graham cracker crust, a tangy lemon-kissed cream cheese layer stabilized with whipped topping mix, and a sweet blueberry topping. Perfect for potlucks and gatherings.
Ingredients
Pecan Graham Crust:
- 1 1/2 cups (approx. 160g) graham cracker crumbs
- 3/8 cup (approx. 40g) finely chopped pecans
- 1/4 cup (50g) granulated sugar
- 6 tablespoons (3/8 cup / 85g) unsalted butter, melted
Lemon Cream Cheese Filling:
- 12 oz (1.5 blocks / 340g) cream cheese, softened
- 1.5 envelopes (approx. 1.95 oz / 55g dry mix) Dream Whip whipped topping mix (from a standard 2-envelope box)
- 3/4 cup (180ml) cold whole milk
- 3/4 teaspoon pure vanilla extract
- 1 1/2 cups (approx. 180g) powdered sugar, sifted
- 2 teaspoons finely grated lemon zest (New Addition)
Topping:
- 1 can (21 oz / 595g) blueberry pie filling (Reduced Amount)
- Optional: Additional whipped cream for garnish
Equipment:
- 9×13 inch baking dish
- Mixing bowls
- Electric mixer (hand-held or stand)
- Whisk
- Rubber spatula
Instructions
- Prepare Crust: In a medium bowl, combine the graham cracker crumbs, chopped pecans, and granulated sugar. Pour the melted butter over the crumb mixture and stir until evenly moistened. Press the mixture firmly and evenly onto the bottom of the 9×13 inch baking dish.
- (Optional) Bake Crust: For a firmer crust, bake in a preheated 350°F (175°C) oven for 8-10 minutes. Let the crust cool completely before proceeding. (If not baking, simply chill the crust in the refrigerator while preparing the filling).
- Prepare Filling Base: In a medium bowl using an electric mixer (preferably with whisk attachments), beat the contents of 1.5 envelopes of Dream Whip mix with the cold whole milk and vanilla extract according to the package directions, until the mixture thickens and forms soft peaks (usually about 4 minutes).
- Combine Filling: In a separate large bowl, beat the softened cream cheese with the electric mixer until completely smooth. Add the prepared Dream Whip mixture, the sifted powdered sugar, and the lemon zest to the cream cheese. Beat on medium speed for 3-5 minutes, scraping down the sides occasionally, until the filling is smooth, creamy, and well combined.
- Layer Filling: Spread the lemon cream cheese filling evenly over the prepared (and cooled, if baked) crust in the 9×13 inch dish.
- Add Topping: Carefully spoon the blueberry pie filling evenly over the cream cheese layer, spreading it gently.
- Chill: Cover the dish with plastic wrap or foil and refrigerate for at least 4 hours, or preferably overnight, to allow the dessert to set completely.
- Serve: Cut the chilled dessert into 15 equal squares. Serve cold. You can add a dollop of extra whipped cream on top of each serving if desired. Keep leftovers refrigerated.
Estimated Nutritional Information (Per Square – 1 of 15)
- Calories: approx. 299 kcal
- Total Fat: approx. 15g
- Saturated Fat: approx. 8g
- Total Carbohydrates: approx. 38g
- Dietary Fiber: approx. 1g
- Total Sugars: approx. 28g
- Protein: approx. 3g
- Sodium: approx. 150mg (estimate, depends heavily on Dream Whip/pie filling brands)
(Note: Nutritional information is an estimate calculated based on the specific ingredients and quantities used in this modified recipe, including standard graham crackers, pecans, whole milk, full-fat cream cheese, Dream Whip mix, and canned blueberry pie filling. Actual values may vary based on specific brands and precise measurements.)
