Luscious Layered Blueberry Delight Recipe

Looking for a dessert that takes the sweetness factor up to an 11? Then you are looking in the right place with this luscious layered blueberry delight recipe. "It's totally decadent and perfect when you really want to treat yourself," says chef and recipe developer Miriam Hahn. The best part? Preparing this dessert is quite manageable. "I would say it is pretty easy," Hahn says, adding: "You need a couple of tools, a food processor, and a hand mixer. The crust only requires a few ingredients, and it's a snap to make."

So any time you know a next-level dessert is needed, go ahead and consider making this dessert, especially when you'll be entertaining and will have more than enough work on your hands the day of the gathering. "The nice thing about this recipe is you can make it ahead of time, and it will keep great in your fridge for a few days," Hahn says, adding: "It's perfect for entertaining — super pretty and impressive to guests."

What's more, most of the ingredients are shelf- or fridge-stable, so you can always be ready to prep a pan of luscious layered blueberry delight whenever the time comes for a treat.

This recipe calls for a lot of sweet and creamy stuff. All told, you'll need graham crackers, chopped pecans, lots of melted, unsalted butter, a bit of regular sugar and a lot of powdered sugar, some softened cream cheese, a bit of vanilla extract, and two tubs of Cool Whip, thawed, and two large cans of blueberry pie filling.

So, it's not exactly a secret why this dessert is so rich and tasty and so very sweet, is it? But no worries, sometimes, you just have to accept the calories and enjoy the dessert.

Start this recipe off by melting the butter, and as soon as it has melted, move immediately to the next part of this step. Put all of the graham crackers and one cup of pecans in a food processor or high-speed blender, and blend them until the cracker and nut mixture is ground into fine crumbs — you may need to (carefully!) press pieces of graham cracker or pecan down toward the blades.

Next, add the melted butter and the four tablespoons of sugar (not the powdered sugar) into the blender, and mix again. Now spread this mixture out into the bottom of a 9x12-inch baking dish, pressing down to pack it into a crust that fills the bottom of the pan. Put the pan in the freezer for 20 minutes to firm it up.

With a hand mixer, beat the cream cheese and powdered sugar together in a medium-sized bowl. When those are mixed well, add in one tub of Cool Whip and the vanilla extract and beat these ingredients again, bringing them all together to mix well.

Spread this mixture evenly out over the chilled and firmed crust, and then top that with the blueberry filling, spreading it out evenly as well. Now add the other tub of Cool Whip on top of this, spreading it to cover the blueberry filling, and then sprinkle on the remaining pecans.

Once the last layer of Cool Whip is spread and your luscious layered blueberry delight is topped with chopped nuts, it's time to let it chill. Put it in the fridge for at least two hours or in the freezer for a half-hour before serving. And do not rush the chill time. "The only key step is to let it firm up in the refrigerator or freezer before cutting into it," says Hahn. "Then you are good to go!"

And as for how long it will keep in good condition, the dessert will last just fine in the fridge for up to five days in a covered container.