I brought this as a gift to two friends who just got engaged. They both loved blueberries and just good desserts in general. It was gone in a flash! I feel like when I set it down, people forgot about the engagement party and just delved into this yummy dessert without a care in the world.
Our friend over at Southern Bite has this to say about this recipe:
“I love a layered dessert in the summer time. Wait, who am I kidding? I love a layered dessert anytime! Based on the huge success of my Oreo Delight and my Lemon Icebox Delight, I’m bringing you a fun new layered dessert called Blueberry Yum Yum. Actually, this is a variation on a recipe that has been around for years. The original recipe calls for you to use raw egg whites in the middle layer, so I just updated it a bit.”
My craving for sugar is in an all-time high during summers. It’s the time when we sweat a lot and feel tired all the time. I always need my sugar fix during this season or else I won’t be able to be as productive as I would have liked. This dessert is just perfect for the role! It’s cheesy, it’s sweet, and it has that touch of freshness.
Ingredients
1 (10-ounce) package Lorna Doone Cookies
¼ cup Land O Lakes butter, melted
1 (8-ounce) package Philadelphia cream cheese, softened
1 cup Domino powdered sugar
2 (8-ounce) container frozen whipped topping, thawed
1 (21-ounce) can Great Value blueberry pie filling
1 cup chopped Kirkland pecans
Instructions
Preheat the oven to 350°. Crush the Lorna Doone cookies and reserve about ½ cup of the crumbs for the topping. Mix the cookie crumbs with the melted butter. Press them into the bottom of a 9×13-inch glass baking dish. Bake for 5 minutes and then cool completely.
In a large bowl, combine the softened cream cheese, powdered sugar, and 1 container of the thawed whipped topping by stirring by hand. Once thoroughly mixed, spread the mixture over the cooled crust.
Drop dollops of the blueberry pie filling over the cream cheese layer and spread carefully. Sprinkle pecans over the pie filling. Top with the remaining container of whipped topping and sprinkle with the reserved crushed cookies. Refrigerate at least 2 hours before serving.
