Blueberry Almond Dream Bars are an easy no-bake dessert with layers of deliciousness in every bite. Made with a shortbread cookie crust, cheesecake layer, Lucky Leaf Premium Blueberry Fruit Filling or Topping, whipped topping, and sprinkled with white chocolate curls, this is one recipe that everyone will enjoy.
Prepare an 8 X 8-inch baking dish by lining it with parchment, if desired. This will allow you to lift the bars out of the pan and cut them evenly into squares. Or spray it with some cooking spray.
Put the butter in a medium microwavable-safe bowl and cook for 30 seconds. Stir and cook for an additional 15 seconds or more until completely melted.
Add the cookie crumbs to the melted butter, and stir with a rubber spatula until well combined. Press the mixture into the prepared pan and spread evenly to the edges. Place the pan into the freezer to set for at least 30 minutes.
Put the cream cheese, confectioners' sugar, and almond extract into a medium mixing bowl, and beat until well combined, scraping down the sides and bottom of the bowl as needed. Fold in 1 cup of the whipped topping with a rubber spatula until mixed.
Remove the crust from the freezer and place dollops of the cheesecake filling onto the crust. Using an offset spatula, spread the cream evenly to all sides of the pan.
Using 1 cup of the Lucky Leaf Premium Blueberry Fruit Filling or Topping, place spoonfuls over the cheesecake and gently spread.
Place dollops of the remaining whipped topping or Stabilized Whipped Cream on top and completely cover. Place into the freezer for a minimum of two hours.
Using the remaining blueberry fruit filling, put spoonfuls around the top of the whipped topping and gently spread. Remove the bars by lifting the parchment out of the pan. Use a vegetable peeler to scrape chocolate shavings onto the top before serving.
What others are saying about this recipe
Made this for my book club and everyone loved it. I was worried that it might be too sweet but it was not. Wonderfully cool on a hot night.