These No-Bake Blueberry Chill Bars are a recipe straight from Grandma. Vanilla wafers, sweetened cream cheese and blueberry pie filling. The perfect summer dessert!
A SIMPLE DESSERT RECIPE
This next recipe for Blueberry Chill Bars comes straight outta my Grandma Betty's handwritten recipe book. This little red book was actually hand-bound by my Dad when he was in high school. She scribbled recipes down in it over the years. I never had a chance to ask her how she came about these recipes. The book was given to me after her death. But I imagine many of the recipes were told to her by friends or she just made up or had learned over the years.
GRANDMA'S RECIPE
This recipe is called "Blueberry Chills" in her book. It was one of the last ones added so I imagine it was one of the more recent recipes. Only about a quarter of the book was filled with recipes. My grandparents cooked most meals by taste and not recipes. But desserts are a little trickier, right? You gotta have those measurements to make sure it turns out just right. That's my guess on why this book is filled with mostly dessert recipes. I saw this one and thought it was perfect to share right now in the heat of summer! And it couldn't be easier to make.
TIPS FOR MAKING BLUEBERRY CREAM CHEESE BARS:
- You can definitely switch this out with other pie fillings. I think cherry or strawberry would be a few more favorites.
- Graham cracker crumbs can be used instead of Nilla wafers.
- These bars need a minimum of two hours to set up. You can make these the night before you are planning to eat them. It will be much easier to slice up.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- vanilla wafers
- melted butter
- cream cheese
- heavy whipping cream
- powdered sugar
- blueberry pie filling
HOW TO MAKE NO-BAKE BLUEBERRY BARS:
Crush up those Nilla wafers. It's easiest with a food processor. Or you can pop them into a ziploc bag and crush them with a rolling pin. Stir in melted butter.
Spread vanilla wafer crust mixture into an 8x8 baking dish.
In a bowl, beat together cream cheese, heavy whipping cream and ½ cup powdered sugar.
Spread over vanilla wafer layer.
Top with blueberry pie filling. Spread evenly.
Cover with plastic wrap and freeze for a minimum of 2 hours until set.
Then slice into squares and serve.
CRAVING MORE RECIPES? GIVE THESE A TRY!
Blueberry Chill Bars (+Video)
Ingredients
- 24 vanilla wafers crushed
- 3 Tablespoons melted salted butter
- 8 ounce block cream cheese, softened to room temperature
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 can blueberry pie filling
Instructions
- Combine crushed wafers and melted butter in a bowl.
- Spread crushed vanilla wafer crust mixture into an 8x8-inch baking dish.
- In a bowl, beat together cream cheese, heavy whipping cream and ½ cup powdered sugar.
- Spread cream cheese mixture evenly over vanilla wafer layer
- Evenly spread the blueberry pie filling over the cream cheese layer.
- Cover with plastic wrap and freeze for 2 hours until set
- Then slice into squares and serve
Video
Notes
- You can definitely switch this out with other pie fillings. I think cherry or strawberry would be a few more favorites.
- Graham cracker crumbs can be used instead of Nilla wafers.
- These bars need a minimum of two hours to set up. You can make these the night before you are planning to eat them. It will be much easier to slice up.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: July 2017
Updated & republished: May 2021
Trish
A similar recipe has been in my family for as long as I can remember! My grandma used to make it in a pie shell. I started making it with a graham cracker crust. I’ll need to try it with a vanilla wafer crust. That sounds good! We’ve tried it with strawberry pie filling before, but everyone preferred it with blueberry. It is always our go-to for potlucks or other gatherings. We’ve even made a version that is a single bite finger food type dessert. So yummy!
Brandie @ The Country Cook
You gotta love those family heirloom recipes!
Cherie Gibson
If using purchased crushed graham crackers, how much would one use? Thanks!
Brandie @ The Country Cook
To be honest, I am not sure. I have only made it to her recipe so you may have to experiment. Perhaps between 1/2 cup to 3/4 cups. Maybe start with the lower amount and add more until you get to the same consistency 🙂
Dorothy
I am looking for a cake recipe called Southern Pecan cake do you have that?
Susan Miller
What a treasure that cookbook is, and as a child of the '50s this recipe is just the kind I love. I also noticed you are not including nutritional info. Love that too. You are so much fun to read! Thanks!
Susan Miller
Correction: you ARE including nutritional info. Sorry. I even proofread that and missed it.
Gloria Scott
The recipe for the Crisco Cocoalight Cake. Is on the internet.
COCOALIGHT CAKE
2 cups sifted flour
2 cups sugar
3/4 cup Crisco shortening
1 tsp salt
2/3 cup unsweetened cocoa powder
3/4 cup milk
1 tsp baking soda
1/2 tsp baking powder
1/2 cup milk
3 eggs, unbeaten
1 tsp vanilla
Measure first 6 ingredients into a mixing bowl. Beat vigorously by hand or with an electric mixer (at medium speed) for 2 minutes. Stir in baking soda and baking powder.Add remaining milk, eggs and vanilla. Pour into two greased (9-inch) layer pans.
Bake at 350 degrees F for 30 minutes. Loosen edges with spatula; invert onto racks to cool. Frost as desired.
The Better Baker
What a treasure you have in that book chocked full of sweetness. LOVE cheesecake and simple recipes like this one. Perfect for summer...will be trying it soon. Thanks for sharing Friend. XO
Teri Giese
Her name is Cathy ,has been so long that I am not sure if is with a C or a K!?The little town of Black Creek.is maybe 40 minutes from Green Bay.My hometown.Northeastern Wisconsin.Having lived in various areas of Wisconsin,this is absolutely NOT a common name.Funny,as her father was kind of a jerk.Maybe he was a black sheep too!lol.Her mother was a sweetie.She has an older (had a TOTAL)crush on,fantasy of marrying your besties bro and she is truly your sis!)????!Also a younger brother.Other than that ,never met any other members of her family.She was such a good friend,now I ????.If you find anything out drop me a line!!????????
Brandie @ The Country Cook
Hey Teri - I'm going to email you! 🙂
Teri Giese
Your recipes are always so fantastic!Are one of my fave food bloggers,out of close to?...maybe 600?I either email subscribe,or through Bloglovin.Anyway,noticed the last name Palubicki,in the book.My best bud from college had that last name.Wonder if you have any relatives in Wisconsin? I live in Buckeye,Az. now;but Am from Wisconsin.My friend grew up in Black Creek,Wisconsin.We lost touch CENTURIES ago.but she was such a doll.Anyway,thanks for all the wonderful food creations you have and continue to provide us all!????????
Brandie @ The Country Cook
Hey Teri! Yes! All of my Dad's family lives in Wisconsin. He was sorta the black sheep and left the area when he went into the Navy. Ha! I'm sure I am related to her somehow! What is her name?
Susan
This is very much like a favorite recipe in my husband's family...Cherry Delight. Made with a graham cracker crust and cherry pie filling. It's fabulous and so, so easy.
Ruth Rinker
This is exactly the recipe I thought of! Cherry Delight has been a staple in our family dinners for more than 50 years!! I still get a request for it from my niece's husband for at least one holiday dinner!!!
Karen
Exactly! My mom and grandma made Cherry Delight years ago. So delicious, it was what I wanted for my birthday cake!
Nancy Wright
Great desert selectons !
Sandy
Did you figure out your Cocolight recipe? From your picture I can make out all but one ingredient and the cooking time.
Cocolight cake
2 C sugar
3/4 C crisco
3 eggs
2/3 C coco
2 C sifted flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 C milk ( possibly?)
1 tsp vanilla
Bake at 350 degrees for 1 hour ( possibly ?)
Please let me know if you can figure out the possibles. Thank you
Brandie @ The Country Cook
Hi Sandy! How sweet are you to try to figure that out for me! My Dad and I have been trying. I got an email from someone who tried to clean up the photo and she was able to get a few more ingredients. Your eyes are better than mine! LOL Thank you!! I plan on giving it a go VERY soon so stay tuned!
Scarlett Hedden
This looks delicious!! I think it is so much fun uncovering treasured recipes....I have one suggestion...I would mix some melted butter with the vanilla wafers ... press into the pan and bake about 15 minutes,
Think it would keep rhe wafers a little crunchier! What do you think?
Brandie @ The Country Cook
Of course you could! 🙂