Recipe by Paula
"A no-bake blueberry delight for the cheesecake lover!"
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1 1/2 cups
2 (8 ounce) packages
2 (1.3 ounce) envelopes
whipped topping mix
1 (21 ounce) can
blueberry pie filling
This is soo yummy! Can use a container of Cool Whip instead of mixing some up. We like it with raspberries.
I made this exactly according to the recipe and it turned out like too-soft pudding or a fruit dip. The flavor is good, but too sweet. I will not make this recipe again.
If you love cheesecake, you'll love this. Also good with blackberry pie filling.
Been making this for years. Love it! I usually just use a container of Cool Whip just to save time, but I know the the whip topping mix would taste better. Thanks!
Didn't quite make 5 stars but I will definitely make again. The flavor was great!
Very easy! Used the cream cheese spread instead of the blocks, just because I already had it on hand, and used Cool Whip instead of the mix and milk. Made it for a birthday celebration; turned out great and several people asked for the recipe. Think I'll use 2 cans of filling next time. Thanks for sharing!
This was tasty. Next time I will use only one package of whipped topping mix and 1/2 c. of milk. I cut the powdered sugar to 2 cups but one cup would have really been enough. I was very sweet and the cream cheese flavor was masked. Will make this again but with these changes.
I have had this before but it had the blueberries on the crust and the cream mixture on top. so delicious I could eat the whole pan. if you have several people in your family you might want to make two of them. Used wipe cream and less sugar or Splenda/sugar mix to cut sugar grams, since it has a high sugar content
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 427
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