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Ingredients
Scale
- 1 ½ cups (170g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- 7 tablespoons unsalted butter, melted
- 1 (3.4 ounce) box instant vanilla pudding mix
- 12–16 ounces Cool Whip (thawed)
- 2 cups blueberry pie filling
Instructions
- Prepare the graham cracker crust by mixing crumbs and sugar, then adding melted butter and pressing into a pan.
- In a separate bowl, mix Cool Whip with vanilla pudding until smooth.
- Spread the pudding mixture over the crust and top with blueberry pie filling.
- Add remaining Cool Whip on top and sprinkle with extra graham cracker crumbs if desired.
- Refrigerate for at least an hour before serving.
Notes
Use fresh blueberry pie filling for enhanced flavor.
Ensure Cool Whip is fully thawed for optimal texture.
This dessert can be made a day ahead for convenience.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg