Ingredients
Scale
- 2 1/2 cups graham cracker crumbs
- 12 tbsp unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1 cup confectioners’ sugar
- 4 cups heavy whipping cream
- 2 tsp vanilla extract, divided
- 6 tbsp granulated sugar
- 1 (21 oz) can strawberry pie filling
- 1 (21 oz) can blueberry pie filling
Instructions
- Combine graham cracker crumbs and melted butter in a bowl until moistened. Set aside 3 tablespoons of the mixture for topping.
- Press the remaining mixture into the bottom of a greased 9×13-inch pan.
- Cream softened cream cheese, confectioners’ sugar, and 1 tsp vanilla together with an electric mixer until smooth.
- In another bowl, whip heavy cream, remaining granulated sugar, and 1 tsp vanilla until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture gently until combined.
- Spread 1/3 of the cream mixture over the crust (about 3 cups).
- Drop spoonfuls of strawberry pie filling over the cream layer and spread gently.
- Top with another 1/3 of the cream mixture and spread evenly.
- Drop spoonfuls of blueberry pie filling over the second cream layer and spread gently.
- Cover with the remaining cream mixture and sprinkle with reserved crumbs.
- Cover and refrigerate overnight to set.
Notes
Ensure the whipping cream is fully whipped to stiff peaks for the best texture.
This dessert is best if allowed to chill overnight, as it helps the layers set.
Feel free to use other pie fillings, such as cherry or raspberry, for variation.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 24g
- Sodium: 200mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.