Whole Wheat Biscuit Crust Blueberry Flavor
Whole Wheat Biscuit Crust Blueberry Flavor
Blueberry Crumb Delight â A delicious layered dessert recipe with cream in the middle and blueberries and whipped cream on top!
We like to enjoy desserts like this recipe all year round, especially in summer. If you like this layered dessert, you can also enjoy our white chocolate lasagna or brownie delight.
Cool blueberry joy
Enjoying delicious and cool desserts in summer is a very important thing-don’t you agree?
I want fruit all summer. When I want something to eat, it is so refreshing and usually “just right”. Throwing fruit into the dessert will make the effect better, right? ? I admit that I am not a fan of all fruit desserts, but anything with graham crackers, butter and whipped cream is usually popular with me and my family. đ
One dessert my mother made all summer is Blueberry Delight. We have always been fans of layered desserts, this dessert has many delicious layers. If you like blueberries, you will love this recipe.
How to make blueberries delight/lush
There may be several layers, but this blueberry delight (aka blueberry lush) is easy to make
First crush the shortbread biscuits in the bag. Take out about œ cup of the mixture and set aside. Mix the remaining crumbled biscuit mixture with the melted butter.
Place the buttered breadcrumbs into the bottom of an 8.5 inch x 11.5 inch pan. Bake at 350 degrees for 5 minutes, then cool.
When baking, put the cream cheese, powdered sugar and whipped cream (about 3 cups or 8 ounces of cold whip at a time) in a medium bowl and mix well. Smear it on the crust later.
Slowly pour the blueberry pie filling onto the cream cheese layer, making sure it is spread all over.
Sprinkle chopped pecans on the pie filling. Refrigerate for at least 1 hour until ready to eat. Add some cool whips and reserved cookie crumbs before serving.
Service, storage + leading
We know this is a popular dessert made for the company, if you donât want to rush around in the kitchen before everyone arrives, then you can definitely make this treat Advance time.
We recommend only 24 hours in advance, and then add cool whips and cookie crumbs before serving.
if you have Leftovers, You can Shop Cover with Saran Wrap and put in the refrigerator for 2-3 days. You can also store it in an airtight container.
You can also change the recipe by using different fruit tart fillings (cherries and lemons are great!)
For more blueberry recipes, please check:
Course dessert
American cuisine
Preparation time 5 minutes
Cooking time 5 minutes
Refrigerate for 1 hour
Total time 10 minutes
12 servings
Calories 409 kcal
Author Little Luna
- 10 ounces shortbread cookies
- 1/4 cup melted butter
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 3 cups whipped cream
- 12 ounces blueberry pie filling
- 1 cup chopped pecans
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Preheat the oven to 350°.
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Crush the shortbread biscuits in the bag. Take out about œ cup of the mixture and set aside. Mix the remaining crumbled biscuit mixture with the melted butter.
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Place the buttered breadcrumbs into the bottom of an 8.5 inch x 11.5 inch pan. Bake for 5 minutes, then cool.
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In a bowl, beat cream cheese, powdered sugar and a can of cold whip until well combined. Smear it on the crust later.
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Slowly pour the blueberry pie filling onto the cream cheese layer, making sure it is spread all over.
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Sprinkle chopped pecans on the pie filling.
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Refrigerate for at least 1 hour until ready to eat.
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Add some cool whips and reserved cookie crumbs before serving. Please enjoy!
The recipe is adapted from Southern Bite.
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