Blueberry Four Layer Dessert
This classic layered dessert features a buttery pecan crust, a smooth cream cheese filling, a sweet blueberry and pineapple layer, and a light whipped topping. Served chilled, it's a perfect make-ahead treat for gatherings.
An original recipe by Forkin
- Total time
- 5 hr 55 min
- Serves
- 12
- Difficulty
- Medium
- Per serving
- 470 kcal
Allergen information: may contain gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
crust
- 1.5 cupall-purpose flour
- 1 tspbaking powder
- 2 tbspgranulated sugar
- 0.75 cupunsalted butter, softened
- 0.5 cuppecan, finely chopped
cream cheese layer
- 226 gcream cheese, softened
- 1 cuppowdered sugar
- 90 gwhipped topping, thawed
blueberry layer
- 2 cupblueberry, fresh or frozen
- 60 mlwater
- 2 tbspcornstarch
- 0.25 cupgranulated sugar
- 140 gcrushed pineapple, drained
garnish
- 250 gwhipped topping, thawed
- 0.5 cuppecan, chopped
Equipment
saucepan · spatula · wire rack · mixing bowl · electric mixer · oven · 9x13 inch baking dish
The method
Step by step
- 1
Preheat your oven to 175°C (350°F) and lightly grease a 9x13 inch (23x33 cm) baking dish.
About 5 min
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and the granulated sugar for the crust.
About 2 min
- 3
Add the softened butter and cut it into the flour mixture using a pastry blender or your fingertips until it resembles coarse crumbs.
About 3 min
- 4
Stir in the finely chopped pecans, then press the mixture evenly into the bottom of the prepared baking dish.
About 3 min
- 5
Bake for 15-18 minutes, until the edges are lightly golden brown.
About 18 min
- 6
Remove the crust from the oven and let it cool completely on a wire rack.
About 1 hr
Cook’s note: Ensuring the crust is fully cool prevents the cream cheese layer from melting.
- 7
While the crust cools, prepare the blueberry layer by combining the blueberries, water, cornstarch, and granulated sugar in a medium saucepan.
About 2 min
- 8
Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens, about 5-7 minutes.
About 7 min
- 9
Remove the saucepan from the heat, stir in the drained crushed pineapple, and set aside to cool to room temperature.
- 10
In a large bowl, use an electric mixer to beat the softened cream cheese until it is smooth and free of lumps.
About 2 min
- 11
Gradually add the powdered sugar and continue beating until the mixture is light and fluffy.
About 2 min
- 12
Gently fold in the portion of whipped topping designated for the cream cheese layer using a spatula.
About 1 min
- 13
Spread the cream cheese mixture evenly over the completely cooled crust.
About 3 min
- 14
Carefully spoon the cooled blueberry mixture over the cream cheese layer and spread it out gently.
About 3 min
- 15
Top with the remaining whipped topping for the garnish, spreading to cover the blueberry layer.
About 2 min
- 16
Sprinkle the chopped pecans for the garnish over the top.
About 1 min
- 17
Cover the dish and refrigerate for at least 4 hours, or until fully set, before slicing and serving.
About 4 hr
Cook’s note: Chilling overnight yields the best results for clean slices.
Per serving
Nutrition
- Calories
- 469.8kcal
- Protein
- 4.2g
- Carbs
- 42.9g
- Fat
- 32.5g
- Fibre
- 2.2g
- Sugar
- 27.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers covered in the refrigerator.
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