Blueberry Delight Recipe

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Blueberry Delight

Dora Komaromi


My Great-Aunt Effie had this recipe published in a community cookbook many years ago. The directions were VERY vague and included eggs. I tried searching online, but everything used canned pie filling, or had to be baked. So I did a little reworking and came up with this version. I hope you like it!

☆☆☆☆☆ 0 votes
30 Min


1 box
vanilla wafers, crushed
1/2 stick
butter, melted
1 pkg
small, instant vanilla pudding mix
1 c
cool whip, thawed
1 pt
fresh blueberries
1 can(s)
crushed pineapple, drained and squeezed
1/4 c
chopped pecans (optional)


1Combine melted butter and crushed vanilla wafers. Toss to combine until mixture resembles wet sand. Press into bottom of a 13x9 baking dish.
2Prepare pudding according to package directions. Allow to set up (approximately 5 minutes), fold to combine with Cool Whip. Spread over the cookie crust.
3Layer blueberries and pineapple over pudding layer. Press slightly into pudding. Top with additional Cool Whip. Garnish with chopped nuts, additional blueberries, or cookie crumbs.
4Refrigerate at least 4 hours, preferably overnight, before serving.

About this Recipe

Course/Dish: Fruit Desserts, Puddings
Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, Heirloom