Blueberry Crisp

Call it a crisp, call it a delight, call it whatever you want. Just make sure you call people to the table when it’s ready.

This layered dessert starts with a buttery pecan shortbread crust that gets baked until golden and crunchy. Once it cools, a fluffy filling of cream cheese, powdered sugar, vanilla, and whipped topping goes down next. Then two cans of blueberry pie filling get spread on top in a thick, glossy layer.

Chill it for a few hours and you’ve got a dessert that slices into clean squares and looks like you spent way more time than you actually did.

With a 4.8-star rating, this is one of those potluck recipes that always comes home on an empty plate.

Kitchen Tips

• Let the crust cool completely before adding the cream cheese layer. Warm crust will melt the filling and make everything slide around.
• Soften the cream cheese fully before mixing so the filling is perfectly smooth with no lumps.
• Use as much or as little blueberry pie filling as you like on top. One can gives a thin layer, two gives a thick, generous topping.
• This needs the full chill time. Cutting too early gives you a mess instead of clean squares.