Ingredients for Fake Blueberry Cheesecake
- 2 1/4 cups crushed graham crackers
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 (8 ounce) container frozen whipped topping (such as Cool Whip), thawed
- 1 (21 ounce) can blueberry pie filling
- 2 cups cold milk
- Optional: Shaved chocolate, for garnish
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How to Make Fake Blueberry Cheesecake
- Prepare the pudding: In a large bowl, whisk together the instant vanilla pudding mix and cold milk according to the package directions. Refrigerate for at least 5 minutes to allow it to thicken slightly.
- Fold in Cool Whip: Gently fold in the Cool Whip until evenly combined. Set aside.
- Prepare the crust: Line the bottom of a 9x12 inch baking dish with a single layer of crushed graham crackers. You may need to use about 1 1/2 cups of crushed graham crackers.
- Layer the dessert: Spread half of the pudding mixture evenly over the graham cracker crust. Top with another layer of crushed graham crackers (about 3/4 cup).
- Add remaining pudding: Spread the remaining pudding mixture evenly over the graham cracker layer.
- Top with blueberry filling: Spread the blueberry pie filling evenly over the top of the pudding.
- Final touch: Sprinkle crushed graham crackers or shaved chocolate over the blueberry filling for added texture and visual appeal.
- Chill: Refrigerate for at least 30 minutes to allow the dessert to set before serving. For best results, chill for 2-3 hours.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
205g
Fat
43g
Carbs
19g
