No Bake Lemon Blueberry Dessert
A zesty, no-bake dessert combining a buttery graham cracker crust, tangy lemon custard, and juicy blueberry filling. Ready in 20 minutes and chilled until firm, this elegant layer cake is a vibrant summer treat for picnics and family meals.
- Prep Time: 20
- Total Time: 120
- Yield: 12 servings 1x
- Category: quick
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
3 cups graham cracker crumbs
3/4 cup butter, melted
2 – 8 oz. packages cream cheese, room temperature
1 cup granulated sugar
1/3 cup lemon juice
1 cup 2% milk
3.4 oz. box instant lemon pudding
21 oz. can blueberry pie filling
16 oz. tubs frozen whipped topping, thawed
1/2 cup reserved graham cracker crumbs (optional, for topping)
Instructions
In a large bowl, combine graham cracker crumbs and melted butter. Set aside 1/2 cup of the mixture for optional topping.
Press the remaining crumb mixture into the bottom of a 13 x 9 inch dish.
Chill the crust in the refrigerator while preparing the lemon layer.
Beat cream cheese and sugar until light and fluffy.
Add lemon juice, milk, and instant lemon pudding. Mix until thick and smooth.
Drop spoonfuls of the lemon mixture onto the crust and spread into an even layer.
Add blueberry pie filling on top, gently pressing to form a smooth layer.
Top with thawed whipped topping using a piping bag or spoon for even coverage.
Chill for at least 2 hours before serving.
Notes
For a richer crust, substitute 1/3 cup of melted butter with 1/3 cup olive oil.
Blueberry pie filling can be replaced with fresh blueberries (2 cups with 1/3 cup cornstarch). Store covered in the refrigerator for up to 5 days.
Optional: Sprinkle reserved graham crumbs over the whipped topping for texture.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 30g
- Sodium: 130mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Find it online: https://yumandrun.com/no-bake-lemon-blueberry-dessert/