Description
This delightful no-bake dessert features a buttery graham cracker crust layered with a creamy lemon filling, topped with sweet blueberry pie filling, and finished with a fluffy whipped topping. It’s the perfect treat for warm days when you want something refreshing and easy to prepare.
Ingredients
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Crust:
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3 cups graham cracker crumbs
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¾ cup butter, melted
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Lemon Filling:
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2 (8 oz) packages cream cheese, room temperature
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1 cup granulated sugar
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⅓ cup lemon juice
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1 cup 2% milk
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1 (3.4 oz) box instant lemon pudding mix
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Topping:
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1 (21 oz) can blueberry pie filling
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1 (16 oz) tub frozen whipped topping, thawed
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Instructions
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Prepare the Crust: In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 13×9-inch baking dish. Refrigerate while preparing the filling.
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Make the Lemon Filling: In a large bowl, beat together cream cheese and sugar until smooth. Add lemon juice and milk, mixing until well combined. Gradually add the lemon pudding mix, beating until the mixture thickens.
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Assemble the Dessert: Spread the lemon filling evenly over the chilled crust. Spoon blueberry pie filling over the lemon layer, spreading gently to cover.
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Add the Topping: Spread the thawed whipped topping over the blueberry layer.
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Chill: Refrigerate the dessert for at least 2 hours, or until set.
Notes
For a firmer crust, bake the graham cracker crust at 350°F (175°C) for 10 minutes before adding the filling.
This dessert can be made a day in advance and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Keywords: no-bake dessert, lemon blueberry, graham cracker crust, summer dessert