My mom made this little gem often growing up and it is so easy to make. It’s a throw it together type dish and served cold which I love for a spring and summer dessert.

This recipe calls for a graham cracker crust and making a graham cracker crust is one of my least favorite things to do. Ever. I never get the crackers smashed up very well and the baggies break and there are crumbs everywhere. So this time I thought maybe the blender would help. And it did! It worked like magic. You can only blend four or five crackers at a time, but it did the trick, and it was a lot faster than I could do it! Problem solved!

For the Graham Cracker Crust I used Kat’s recipe from her Lemonade Stand Pie but used a packet and half of graham crackers. I did not change the amount of butter or sugar and it worked out perfectly.

Blueberry Yum Yum

Blueberry Yum Yum


  • 1 13x9 Graham Cracker crust
  • 8 oz cream cheese, room temperature
  • 1/2 cup sugar
  • 8 oz whipped cream
  • 2 14 oz cans blueberry pie filling


  1. Prepare your graham cracker crust and allow to cool.
  2. Beat together cream cheese and sugar. Fold in whipped cream. I used store bought cool whip. If you are using whipping cream, beat until stiff and then fold into the cream cheese
  3. Spread cream cheese mixture over graham cracker crust.
  4. Spread blueberry pie filling over cream cheese mixture.
  5. This best cold. Chill for at least one hour and serve.
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