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
3 cups graham cracker crumbs
¾ cup butter, melted
16 oz cream cheese, softened (2 packages)
1 cup granulated sugar
⅓ cup fresh lemon juice
1 cup 2% milk
1 box (3.4 oz) instant lemon pudding mix
1 can (21 oz) blueberry pie filling
16 oz frozen whipped topping, thawed
Instructions
Combine graham cracker crumbs with melted butter. Reserve ½ cup crumbs for topping. Press the rest into a 13×9-inch dish. Refrigerate.
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.
Spoon blueberry pie filling evenly over the lemon cream layer.
Spread whipped topping over the blueberry layer. Sprinkle reserved crumbs on top.
Refrigerate at least 2 hours before serving.
Notes
Press the crust firmly with the bottom of a measuring cup for a sturdier base.
Use freshly squeezed lemon juice for the best flavor.
Chill overnight for even firmer layers.
Swap blueberry filling with cherry or strawberry for variety.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
Nutrition
- Serving Size: 1 slice (1/20 of recipe)
- Calories: 244
- Sugar: 14g
- Carbohydrates: 36g
- Protein: 2g