Description
A creamy, tangy, and sweet no-bake dessert with layers of lemon cream cheese filling, blueberry topping, and a buttery graham cracker crust. Perfect for summer!
Ingredients
- Graham Crust: 3 cups graham cracker crumbs, ¾ cup melted butter
- Lemon Layer: 2 (8 oz.) cream cheese packs (room temp), 1 cup sugar, ⅓ cup lemon juice, 1 cup 2% milk, 1 (3.4 oz.) box instant lemon pudding
- Blueberry Layer: 1 (21 oz.) can blueberry pie filling
- Topping: 16 oz. frozen whipped topping (thawed), optional graham cracker crumbs
Instructions
- Make the Crust: Mix graham cracker crumbs with melted butter. Press into a 13×9 dish and chill.
- Prepare the Lemon Layer: Beat cream cheese and sugar until smooth. Add lemon juice and milk, then mix in the pudding. Spread over crust and chill.
- Add the Blueberry Layer: Evenly spread blueberry pie filling over the lemon layer. Chill for 15 minutes.
- Top with Whipped Topping: Spread thawed whipped topping over the blueberry layer and sprinkle with reserved graham cracker crumbs.
- Chill & Serve: Refrigerate for at least 4 hours (overnight is best). Slice and enjoy cold!
Notes
- Let it chill overnight for the best texture.
- Use fresh blueberries and homemade compote for a natural alternative.
- Swap graham crackers with gluten-free crackers for a gluten-free version.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (No baking required)
- Category: Dessert
- Method: No-Bake
- Cuisine: American