This dessert is so easy and delicious and since it’s no bake, it comes together in no time ~ and no heating up the house by having to turn on the oven to make this “No Bake Blueberry Dessert“. A layer of coconut cookie crumbs, a blueberry cheesecake layer, a pudding blueberry layer and topped off with Cool Whip and more blueberries! A perfect “make and take” summer dessert for potlucks, bbqs, or to have in the fridge for company and those sweet treat cravings!
This will be perfect for those Wild Newfoundland Blueberries when they are ready for picking! In the meantime, use fresh blueberries from your local store or farmer’s market. I wouldn’t use frozen blueberries in this recipe as they would release too much juice once thawed.
No Bake Blueberry Dessert
- 1 pkg of coconut cookies or just use graham crackers (about 2 cups)
- 1/4 cup + 2 TBSP butter, melted
- 1 8oz pkg of cream cheese, room temperature
- 1/2 cup butter, room temperature
- 1 cup icing sugar
- 2 TBSP blueberry jam
- 1 1/4 cup Cool Whip
- 2 pkg vanilla pudding (small pkg)
- 3 cups milk (I used skim milk)
- 1 1/2 cup Cool Whip
- fresh blueberries for garnish
Put cookies into a food processor and blend until fine crumbs form. Add melted butter and blend until combined. Press crumbs into a 9 x 13 pan and evenly spread on bottom of pan. Put pan in fridge for the crumbs to firm up.
In a stand mixer, beat butter and cream cheese until nice and creamy and butter is incorporated. Mix in icing sugar and blueberry jam. Fold in 1 1/4 cup of Cool Whip. Carefully spread over prepared crumbs.
In another mixing bowl, add vanilla pudding and milk. Mix until pudding starts to thicken – about 1 – 2 minutes. Gently stir in the blueberries. Spread over the cheesecake layer.
Top pudding layer with remaining 1 1/2 cup Cool Whip and garnish with blueberries. Put dessert in the fridge to set up for a couple of hours. Cut into squares and serve. Enjoy! 🙂
Loving this Life Living “Around the Bay” ~ DD