2teaspoonsvanilla extract(or vanilla bean powder, if you want to be fancy), divided
Optional: pinch of salt
Optional: 1 teaspoon each lemon zest and lemon juice
Instructions
Make the crust:
In a food processor, combine the graham crackers and pecans, and process for a minute or two until completely pulverized into crumbs. Tip: Save half of one graham cracker for a crumb topping for serving!
Melt the butter, add it to the crumb mixture, and process until mostly combined. Taste the mixture and add a tablespoon or two of sugar, if you prefer it sweeter, or a pinch of salt, if you like. Pulse to completely combine the butter.
Transfer the mixture to an 8x8 inch dish and use a spatula to press it into a crust. Refrigerate while preparing the rest of the layers.
Make the whipped cream:
In a stand mixer, combine 2 cups heavy cream, 2 tablespoons powdered sugar, and a teaspoon of vanilla extract. Mix on the medium setting until the mixture turns into whipped cream. Be careful not to overwhip and turn it into butter! Set aside to another bowl.
Make the cream cheese layer:
In the same stand mixer (no need to clean it), combine the cream cheese with ½ cup powdered sugar and 1 teaspoon vanilla extract, and beat until soft and creamy. Add lemon zest and lemon juice here, if you want some lemony flavor.
Fold in about a third of the the whipped cream. Reserve the rest for later! No need to be super exact about this. ("Fold in" means gently stir together until well combined, taking care not to overmix and deflate the light and airy whipped cream.)
Assemble, chill, and serve the blueberry delight:
Remove the crust from the fridge. Spread the cream cheese layer on top of the crust. Rinse your spatula, or grab a new spatula.
Use a spoon to carefully place dollops of blueberry pie filling all over the top of the cream cheese layer. Gently spread the blueberry all around, taking care not to mix up the cream cheese layer with the blueberry layer. Rinse your spatula.
Use a spoon to add dollops of whipped cream over the blueberry pie filling, and carefully mix to spread the whipped cream around.
Place in the fridge to cool for at least 4 hours or up to 48 hours.
Before serving, crush ½ graham cracker and sprinkle the crumbs on top of the whipped cream, or add some chopped pecans or fresh blueberries on top. To serve, carefully slice the blueberry delight into 9 or 16 squares, making sure that the knife cuts all the way through the graham cracker crust.
Notes
An 8x8 glass dish is best for this recipe because you can see all the layers in it. This one has a lid for storage!
Add some lemon: You can add some lemon zest and a couple of teaspoons of lemon juice to the cream cheese layer, if you like. The lemony flavor goes great with blueberry pie filling!
Make it with cherries: Use cherry pie filling instead of blueberry pie to try a different variety! Or try an extra tall delight with both cherry and blueberry filling for a fun Red White and Blue dessert! Just double the cream cheese filling amount so you can add an extra layer.
Time-saving tips:
Use a store-bought graham cracker pie crust, and just layer the ingredients in the circle crust, instead of making your own crust!
If using store-bought whipped cream or whipped topping, you'll need about 2 - 2.5 cups of whipped topping.
The nutrition facts are estimated assuming 16 servings.