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Ingredients

2 cups flour 1 cup butter, softened 2 tablespoons white sugar 2 ½ (8 ounce) containers whipped topping (such as Cool Whip®) 2 (8 ounce) packages cream cheese, softened 1 cup confectioners' sugar 1 (21 ounce) can blueberry pie filling

Nutrition Info

612.9 calories carbohydrate: 59.6 g cholesterol: 81.7 mg fat: 39.7 g fiber: 2 g protein: 5.3 g saturatedFat: 28.1 g servingSize: - sodium: 252.4 mg sugar: 38.9 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C).
Combine flour, butter, and white sugar together in a bowl, beat until fluffy. Pat into the bottom of a 9x13-inch baking pan.
Bake in the preheated oven until firm, about 20 minutes. Allow to cool completely, about 30 minutes.
Beat whipped topping, cream cheese, and confectioners' sugar together in a bowl. Spread evenly and smoothly over the crust in the baking pan.
Top cream cheese mixture with blueberry pie filling. Refrigerate 8 hours to overnight.

12 servings

Easy, light, and fluffy cheesecake with a blueberry topping. If you know someone who says they hate cheesecake...have them try this one!