If you’re looking for a no-bake dessert to go with your holiday cookout, look no further. Lush and creamy, this pie uses seasonal blueberries at their peak of ripeness and at their lowest cost, with the added surprise and perfect complement of bananas that line the graham cracker crust. It’s the perfect refreshing dessert for the hot summer months. On Fourth of July, turn up the patriotic wow-factor by garnishing with a sliced strawberry to create a red-white-and blue delicacy. And feel free to make it the day before, as it’s actually better after chilling overnight.
1 10-inch graham cracker pie crust (extra-serving size)
1 8-ounce package of cream cheese, softened
1 cup sugar
2 envelopes (from a 2.6-ounce box) whipped topping mix
1 cup cold milk
1 tsp vanilla
2 bananas, sliced
1 cup fresh blueberries
1 21-ounce can blueberry pie filling
Prepare the whipped topping mix, blending one envelope at a time with half the milk and half the vanilla, then bring together. Set aside. In a large bowl, combine the cream cheese and sugar with an electric beater until well-blended. Fold the whipped topping into the cream cheese mixture.
Slice banana and line the bottom of the crust with the slices. Brush lightly with lemon juice. Spoon the cream mixture over the bananas and refrigerate for at least an hour. In a medium bowl, combine the blueberry pie filling and the fresh blueberries. Top the pie evenly with the blueberry mixture. Refrigerate at least 4 hours or overnight.