Fluffy Blueberry Cream Cheese Dessert No Bake Food

FLUFFY BLUEBERRY CREAM CHEESE DESSERT (NO-BAKE)

Steps:

• Prepare a 9 x 9-inch pan.
• To make the crust; in a bowl combine the graham crumbs with sugar and cinnamon, then add in melted butter; mix well to combine.
• Pat into bottom of the pan.
• Chill for about 25-30 minutes (or until the crust is completely cold).
• After the crust has chilled spread 1 can of the blueberry pie filling over the crust.
• In a bowl beat softened cream cheese with sugar until smooth and well combined.
• Add in half and half cream and the pudding mix; beat until well blended.
• Using a spatula fold in HALF container thawed Cool Whip topping, then carefully spread the mixture over the blueberry pie filling in the pan.
• Chill for 4 hours.
• Before serving spread the remaining can blueberry pie filling over the top.
• If desired you may spread or dollup the remaining half container Cool Whip over the top but this is only optional.

NO-BAKE BLUEBERRY CHEESECAKE

Steps:

• Stir graham cracker crumbs and melted butter together until well combined.
• Press into an ungreased 8x8 or 9x9 pan.
• Place in fridge to chill for 15 minutes.
• With electric beaters, beat cream cheese until light and fluffy.
• Add can of sweetened condensed milk and continue to beat until smooth and creamy. Note: it will look quite runny at this point.
• Beat in lemon juice and vanilla. Mixture will thicken.
• Pour over chilled crust and place in fridge to firm up for 2-3 hours before topping with pie filling.
• Spoon the blueberry pie filling evenly over the cheesecake.
• Run a knife around the edge of the pan to loosen before serving.

FLUFFY BLUEBERRY CHEESECAKE DESSERT (NO-BAKE)

Steps:

• In a bowl combine the crushed wafer cookie with melted butter, then set aside 3/4 cup for the top of the dessert.
• Press the remaining crumbs into a 13 x 9-inch pan, then chill for about 20-30 minutes (this will firm up the crust to allow the pie filling to be easily spread on the crust).
• After the chilling time carefully spread the pie filling over the chilled crust.
• In a large microwave-safe bowl combine the marshmallows with orange juice; microwave on HIGH for about 1 to 1-1/2 minutes, stirring once until smooth.
• In another bowl beat cream cheese until smooth, then add in the marshmallow mixture; beat until well combined and smooth.
• Fold in the thawed Cool Whip topping until combined.
• Spread the cream cheese mixture over the pie filling.
• Sprinkle with remaining crumbs.
• Cover and refrigerate for about 2 hours or until set.

ULTIMO'S NO-BAKE BLUEBERRY SQUARES

Steps:

• In a medium bowl, stir together the graham cracker crumbs and 3 tablespoons of sugar. Mix in the melted butter. Sprinkle evenly into the bottom of a 9 inch square baking dish, and pack down into a solid crust.
• In a large bowl, beat cream cheese with 1 cup of sugar until smooth. Stir in salt and lemon juice. Fold in the whipped topping until well blended, then fold in the frozen blueberries. Spoon over the crust in the baking dish, and spread evenly. Cover with plastic wrap and refrigerate for at least 1 hour before slicing into squares and serving.