I cherish convenient pastries that you can without much of a stretch make in a 9×13 meal dish early and take with you to any potluck or exceptional event. This is a clear should attempt swarm satisfying thought!
Truth be told, this is such a simple thought, my ten-year-old essentially made this without anyone else! I cherish that these fixings are anything but difficult to discover and can be custom fitted to your family's preferences with various pie fillings like strawberry (or you could even utilize smashed pecans for a without gluten nut outside!).
In addition, whenever whipped besting isn't your top choice, substitute with a couple some natively constructed whipping cream!
INGREDIENTS
For the Crust:
- 3 cups crushed graham cracker crumbs (or 2 sleeves of graham crackers, crushed)
- 3/4 cup butter, melted
- 1/3 cup granulated sugar
For the Filling:
- 2 - 8 oz. packages of cream cheese, softened
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons lemon juice
- 8 oz. whipped topping, thawed
- 21 oz. can of blueberry pie filling
DIRECTIONS
- Preheat oven to 350 degrees.
- Mix graham cracker crumbs, sugar, and melted butter. (Note: I started with crumbs, but if you need to crush whole crackers in a food processor, do that step first.)
- Press the mixture evenly into the bottom of an ungreased 9x13 pan. Bake for 10-11 minutes.
- Remove crust from the oven and let cool.
- Meanwhile, use a hand mixer to mix together cream cheese, powdered sugar, vanilla extract, and lemon juice.