Description
This no-bake Lemon Blueberry Dessert is a delightful and refreshing treat perfect for any occasion. Layers of creamy lemon filling, sweet blueberry pie filling, and light whipped topping sit atop a buttery graham cracker crust. A simple yet impressive dessert that will have everyone asking for seconds!
Ingredients
Graham Cracker Crust:
- 3 cups graham cracker crumbs
- 3/4 cup butter, melted
Lemon Filling:
- 2 – 8 oz. pkg. cream cheese, room temperature
- 1 cup granulated sugar
- 1/3 cup lemon juice
- 1 cup 2% milk
- 3.4 oz. box instant lemon pudding
Blueberry Layer:
- 21 oz. can blueberry pie filling
Whipped Topping:
- 16 oz. tubs frozen whipped topping, thawed
Instructions
- Graham Cracker Crust: Mix graham cracker crumbs with melted butter. Press into the bottom of a 13 x 9 dish. Set aside 1/2 cup for topping. Chill in the fridge.
- Lemon Filling: In a bowl, beat cream cheese and sugar until fluffy. Add lemon juice, milk, and dry pudding mix. Beat until well combined. Spread over the crust.
- Blueberry Layer: Spoon blueberry pie filling over the lemon layer. Gently spread it out.
- Whipped Topping: Top with thawed whipped topping and reserved graham cracker crumbs.
- Chill the dessert in the refrigerator for at least 2 hours before serving. Keep refrigerated and enjoy!
Notes
- You can garnish with fresh lemon slices or blueberries for a decorative touch.
- Feel free to customize with your favorite pie filling flavors.
- Prep Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 244 kcal
- Sugar: 20g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
