Delicious Blueberry and cream cheese filling, layers of pound cake, and a cool and creamy light whip topping makes this the perfect summer recipe.
Anything Blueberry and I am a fan! Oh and the whip cream …what dessert doesn’t need a little whip cream! This quick and easy, no bake dessert is the perfect choice when you don’t want to bake in a hot kitchen, in the middle of July! This recipe does not disappoint. I love that it is easy to make and yummy to eat. What more can I say?! I hope you enjoy!
Until next time …
Happy No Baking! 😉
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No Bake Blueberry Layer Cake
1 frozen Sara Lee Pound Cake or any store bought pound cake of your choosing.
1/2 cup sugar
1 tsp cornstarch
1/3 cup water
2 cups fresh blueberries
Cream Cheese Filling:
1 (16 ounce) package confectioners’ sugar
1 (8 ounce) package cream cheese, softened
1/4 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
- Combine white sugar and cornstarch in a saucepan; gradually stir in 1/3 cup water. Add blueberries and bring to a simmer over medium heat. Simmer until thickened, stirring occasionally, about 1 minute. Allow blueberry mixture to cool.
- Beat confectioners’ sugar and cream cheese in a large bowl until smooth. Stir in vanilla extract and fold in whipped topping.
- Let pound cake thaw at room temperature. Slice pound cake. Place one layer of pound cake slices in a square glass dish; spread cream cheese mixture over cake, then blueberry mixture. Repeat. Top with whipped cream and a few fresh blueberries. Enjoy!