Description
This No Bake Lemon Blueberry Dessert is a refreshing, creamy layered treat with a buttery graham cracker crust, tangy lemon cream filling, sweet blueberry topping, and a fluffy whipped topping. It’s easy to make and perfect for parties, holidays, or anytime you want a quick and beautiful dessert.
Ingredients
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3 cups graham cracker crumbs
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¾ cup butter, melted
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16 oz cream cheese, softened (2 packages)
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1 cup granulated sugar
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⅓ cup fresh lemon juice
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1 cup 2% milk
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1 box (3.4 oz) instant lemon pudding mix
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1 can (21 oz) blueberry pie filling
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16 oz frozen whipped topping, thawed
Instructions
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Combine graham cracker crumbs with melted butter. Reserve ½ cup crumbs for topping. Press the rest into a 13×9-inch dish. Refrigerate.
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In a large bowl, beat cream cheese and sugar until fluffy. Add lemon juice and milk; mix well. Add dry pudding mix and beat until thick. Spread over the crust.
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Spoon blueberry pie filling evenly over the lemon cream layer.
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Spread whipped topping over the blueberry layer. Sprinkle reserved crumbs on top.
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Refrigerate at least 2 hours before serving.
Notes
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Press the crust firmly with the bottom of a measuring cup for a sturdier base.
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Use freshly squeezed lemon juice for the best flavor.
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Chill overnight for even firmer layers.
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Swap blueberry filling with cherry or strawberry for variety.
Nutrition
- Serving Size: 1 slice (1/20 of recipe)
- Calories: 244
- Sugar: 14g
- Carbohydrates: 36g
- Protein: 2g