Description

This vibrant no-bake dessert features luscious layers of whipped cream cheese and festive strawberry and blueberry fillings. Perfectly set on a salty-sweet graham cracker crust, it is a refreshing and effortless treat for any summer celebration.

Ingredients

2 1/2 cups (300g) graham cracker crumbs
12 tablespoons (170g) unsalted butter, melted
Two 8-ounce (450g) blocks cream cheese, softened
1 cup (120g) confectioners’ sugar
4 cups (960ml) heavy whipping cream
2 teaspoons vanilla extract, divided
6 tablespoons (75g) granulated sugar
One 21-ounce (595g) can strawberry pie filling
One 21-ounce (595g) can blueberry pie filling

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Instructions

In a medium bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand; reserve 3 tablespoons of this mixture for a garnish.
Press the remaining crumb mixture firmly into the bottom of a 9×13-inch pan and set aside.
In a large bowl, beat the softened cream cheese, confectioners’ sugar, and 1 teaspoon of vanilla extract with an electric mixer until smooth.
In a separate chilled bowl, whip the heavy whipping cream, granulated sugar, and remaining 1 teaspoon of vanilla until stiff peaks form, then gently fold this into the cream cheese mixture.
Spread 1/3 of the cream mixture over the crust, followed by the strawberry pie filling.
Top with another 1/3 of the cream mixture, then the blueberry pie filling, and finish with the remaining cream mixture.
Sprinkle the reserved graham cracker crumbs over the top, cover, and refrigerate overnight to set.

Notes

For the best results, use full-fat cream cheese at room temperature to ensure a silky, lump-free filling. Always chill the dessert for the full suggested time, as this allows the fruit layers to stabilize and makes slicing much easier for a beautiful presentation.

Prep Time: 25 mins
Cook Time: 0 mins
Category: Dessert
Method: No-Bake
Cuisine: American