If you’re craving a chilled, creamy, crowd-sized dessert that looks like you fussed (but didn’t), this Blueberry Delight Cool Whip Recipe is the one. It’s the old-school potluck favorite with a buttery crumb crust, a fluffy cream cheese layer, a glossy blueberry topping, and a cloud of whipped topping on top—simple, sweet, and sliceable.
The secret to a neat, sturdy base is treating the crust like it matters—press it firmly and evenly (a few smart tricks make a big difference). If you want a quick refresher on technique, this guide on how to make a graham cracker crust is a great reference.
What Is Blueberry Delight?
Blueberry Delight is a layered refrigerator dessert—usually built in a 9×13 pan—made with four familiar components:
- A crumb crust (often graham cracker crust)
- A sweet cream cheese layer folded with Cool Whip
- A blueberry layer (commonly blueberry pie filling)
- A final whipped topping layer with an optional garnish
You’ll also see it called:
- Blueberry Lush
- Blueberry Yum Yum
- Blueberry Dream Dessert
- “Blueberry dessert lasagna” (same idea, different nickname)
No matter the name, the vibe is the same: cool, creamy, and easy to slice into party-perfect squares.
Why You’ll Love This No-Bake Blueberry Dessert
- Make-ahead friendly: It actually gets better after chilling.
- Feeds a crowd: A 9×13 pan is potluck gold.
- Beginner-proof: No fancy tools, no tricky steps.
- Endlessly customizable: Swap crusts, fillings, and toppings with zero stress.
Ingredients You’ll Need
Below is the classic ingredient set you’ll find in most versions of Blueberry Delight Cool Whip Recipe. (I’m also including smart notes so your layers set cleanly.)
For the Crust
- Graham cracker crumbs (store-bought crumbs or crushed sheets)
- Melted butter
- Granulated sugar (optional, but it boosts that dessert-crust flavor)
- Optional: chopped pecans (adds crunch and a “bakery dessert” feel)
Crust tip: The crust holds best when it’s packed down firmly—think “pressed and polished,” not “loosely sprinkled.”
For the Creamy Layer
- Cream cheese (softened fully)
- Powdered sugar
- Vanilla extract (optional, but highly recommended)
- Cool Whip (thawed)
Cream layer tip: Make sure the cream cheese is truly soft before mixing, or you’ll chase little lumps forever.
For the Blueberry Layer
- Blueberry pie filling (the classic shortcut)
- Optional: a handful of fresh blueberries for garnish
For the Top Layer
- Cool Whip (thawed)
- Optional garnish ideas:
- fresh blueberries
- lemon zest
- graham cracker crumbs
- chopped nuts
Ingredient Swaps and Variations (Easy, Still Delicious)
Want to customize your Blueberry Delight without changing the “classic” vibe? These swaps work beautifully:
Crust Options
- Vanilla wafer crust (sweeter, softer crunch)
- Shortbread cookie crust (buttery and rich)
- Graham + pecans (extra texture and a nutty finish)
Filling Options
- Swap blueberry pie filling with:
- cherry
- strawberry
- mixed berry
- peach
Flavor Boosts (Small changes, big payoff)
- Add lemon zest to the cream-cheese layer
- Add a tiny splash of vanilla to the crust mix (if you’re making crumbs from scratch)
- Sprinkle crumbs on top for a “finished” look
Homemade Whipped Cream Instead of Cool Whip
Yes, you can do it. The dessert becomes a little more delicate, but still sliceable if well chilled. If you go this route:
- whip to soft-to-medium peaks
- spread gently
- chill longer for cleaner squares
Equipment (Keep It Simple)
You don’t need much—just the basics:
- 9×13 inch baking dish (classic party size)
- Mixing bowls (2–3 is ideal)
- Hand mixer or stand mixer
- Rubber spatula (for folding and spreading)
- Measuring cups/spoons
- Offset spatula (optional, but makes layers look extra neat)
Blueberry Delight Cool Whip Recipe: Step-by-Step
Step 1: Make the Graham Cracker Crust
In a bowl, combine:
- 2 ½ cups graham cracker crumbs
- ½ cup melted butter
- 2–3 tablespoons sugar (optional)
- (Optional) ½ cup finely chopped pecans
Mix until the crumbs look like damp sand—evenly coated and scoopable.
Press into the pan:
- Pour crumbs into a 9×13 dish.
- Press firmly across the bottom (and slightly up the sides if you like).
- Use the bottom of a measuring cup or glass to compact it.
Set the crust: choose one
- No-bake set: Refrigerate the crust for 20–30 minutes while you make the filling.
- Quick-bake option: Bake at 375°F (190°C) for about 10–12 minutes, then cool completely before layering. (This makes a sturdier crust.)
Step 2: Make the Creamy Cool Whip Layer
In a mixing bowl, beat until smooth:
- 16 oz (450 g) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract (optional)
Beat long enough that it looks glossy and completely lump-free.
Now fold in:
- 8 oz (one tub) thawed Cool Whip
How to fold without deflating:
- Add the Cool Whip in two additions.
- Use a spatula and fold gently (scoop from the bottom, turn over the top).
- Stop once it’s evenly blended—don’t overmix.
Spread it:
- Dollop the creamy layer over the crust.
- Spread all the way to the edges, making the top as level as possible.
Chill pause (optional but helpful):
- Pop the pan in the fridge for 10 minutes before adding blueberries for sharper layers.
Step 3: Add the Blueberry Layer
Spoon blueberry pie filling over the cream layer.
Tips for a clean look:
- Add the filling in small spoonfuls across the surface (instead of dumping in one spot).
- Gently spread to the edges with a spoon or offset spatula.
- Try not to press down—light touch keeps layers distinct.
Step 4: Top with Cool Whip
Spread a final layer of thawed Cool Whip over the blueberry layer:
- 8 oz (one tub) works nicely for a generous top
Smooth it out, then garnish if you like:
- fresh blueberries (simple and pretty)
- lemon zest (bright look)
- Graham Crumbs (adds texture)
- chopped pecans (classic finish)
Step 5: Chill Until Sliceable
This dessert needs time to set. Here’s the realistic guide:
- Minimum chill: 4 hours (okay for scoops, softer slices)
- Best chill: 8 hours or overnight (clean squares)
Clean-slice trick:
- Dip a knife in warm water, wipe dry, and slice.
- Wipe between cuts for tidy edges.
Make-Ahead Timeline (So It’s Perfect When You Serve)
If you’re planning for guests, here’s a stress-free schedule:
Option A: Same-Day Serving
- Morning: assemble the full dessert
- Afternoon: chill 4–6 hours
- Evening: slice and serve
Option B: Overnight (Best Results)
- Evening: assemble
- Overnight: chill
- Next day: garnish (optional) + slice
Transport tip:
- Keep it chilled until the last minute.
- Bring a small cooler bag or insulated tote if you’re traveling.
Serving Ideas (Make It Look Like a Bakery Dessert)
You can serve Blueberry Delight Cool Whip Recipe super simple—or dress it up.
Easy ways to upgrade the look
- Add a border of blueberries around the edges
- Sprinkle graham crumbs down the middle
- Add lemon zest lightly over the top
- Finish with a few chopped pecans for crunch
How to portion it
- For big gatherings: cut into 15 squares (3×5 grid)
- For smaller plates: cut into 20 smaller pieces
Storage Tips (Keep It Fresh and Neat)
- Cover the dish tightly (lid or plastic wrap).
- Store in the refrigerator.
- For the best texture, enjoy within a few days.
If you like reference charts for timing and storage organization, the cold storage guide linked earlier is a helpful quick check.
Tip: If the top looks a little “dry” after a day or two, add a tiny fresh swipe of whipped topping to refresh the surface before serving.
Troubleshooting: Fix the Most Common Issues
“My cream cheese layer is lumpy.”
This happens when cream cheese is too cold.
- Let it soften fully at room temperature.
- Beat cream cheese and sugar until completely smooth before adding Cool Whip.
- If needed, scrape the bowl and beat again.
“My crust is crumbling.”
Usually one of these:
- not enough butter
- not packed firmly
- not chilled long enough
Fix for next time:
- Press harder (use a flat-bottomed cup).
- Chill the crust longer, or use the quick-bake method for extra stability.
“My layers mixed.”
Most often:
- crust wasn’t set
- cream layer was too soft
- Spreading was too aggressive
Fix:
- Chill the cream layer briefly before adding the blueberry layer.
- Spread with a gentle, light touch.
“Slicing looks messy.”
- Chill longer (overnight is best).
- Use the warm-knife-and-wipe method.
FAQs About Blueberry Delight Cool Whip Recipe
1) Is Blueberry Delight the same as Blueberry Lush or Blueberry Yum Yum?
Most of the time, yes. The names change, but the core idea stays the same: crumb crust + creamy layer + blueberry layer + whipped topping.
2) Can I use homemade whipped cream instead of Cool Whip?
You can. The dessert may be a little softer, so:
- Whip to soft-to-medium peaks
- chill longer
- Slice gently with a warm knife
3) Can I use fresh or frozen blueberries instead of pie filling?
Yes—if you turn them into a thick topping first.
- Fresh blueberries alone won’t spread like a set layer.
- A cooked-down blueberry topping (then cooled fully) works better.
4) Do I have to bake the crust?
No. A no-bake crust works fine if you:
- Use enough butter
- press firmly
- chill before layering
Quick-baking is optional for a firmer slice.
5) What pan size is best?
- 9×13 is the classic (best for parties)
- 8×8 works for a smaller batch—just expect thicker layers
Final Thoughts
This Blueberry Delight Cool Whip Recipe is the kind of dessert that disappears fast—creamy layers, bold blueberry flavor, and that nostalgic “Cool Whip square” charm everyone recognizes. Make it once, and you’ll have a go-to for holidays, BBQs, potlucks, and last-minute “I need a dessert” moments.