Fourth of July Blueberry Dessert
Fourth of July Blueberry Dessert is a light, airy, fruity, EASY dish that is sure to please your 4th of July crowd. Buttery graham cracker crust, a layer of sweet banana, canned blueberry pie-filling, finished off with a sweet whipped topping.
Ingredients
- 2 1/2 cups graham cracker crumbs
- 1 stick butter, melted
- 3 tbsp sugar
- 2-3 bananas, sliced
- 1 can blueberry pie filling
- 8 oz cream cheese, softened
- 1/3 cup sugar
- 1 pint heavy whipping cream
Instructions
- Preheat the oven to 375°. Put the graham crackers in a gallon-sized Ziploc bag. Using a *rolling pin, roll the crackers until they are fine crumbs. Pour crumbs into a medium-sized bowl. Add the melted butter and 3 tbsp of sugar. Stir until combined.
- Pour graham cracker crust mixture into a 9x13 pan. Bake for 9-11 minutes, until the edges are slightly browned. Cool for at least 30 minutes.
- While the crust cools, in a stand mixer whip the **softened cream cheese with 1/3 cup of sugar on medium speed until smooth (about 1 minute). Reduce the speed to low, and pour in the cold whipping cream. Increase the speed to medium-high and whip until spreadable (or until soft peaks form, about 3 minutes).
- Once the crust is cooled, place the sliced bananas in an even layer on top of the crust.
- Pour the blueberry pie filling over the bananas, using a spatula to spread it evenly.
- Spread the whipped topping on top of the blueberry pie filling gently. Refrigerate for at least 2 hours before eating.
- Store in a covered container for up to 3 days.
Notes
*There are a lot of ways to get graham cracker crumbs. You can buy them in crumbs already. You can use a large glass or a kitchen mallet instead of a rolling pin. You also can pulse them in a food processor.
**MAKE SURE the cream cheese is completely softened. If it is not room temperature, put it in a microwave-safe container and heat for 20 second intervals until softened.