Description
This No-Bake Lemon Blueberry Dessert is a light, fruity, and creamy layered treat with a graham cracker crust, tangy lemon pudding, juicy blueberries, and whipped topping. Perfect for summer gatherings or a quick make-ahead dessert.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 2 (3.4 oz) boxes lemon instant pudding mix
- 3 cups milk (cold)
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 16 oz Cool Whip, divided
- 1 (21 oz) can blueberry pie filling
Instructions
- In a bowl, combine graham cracker crumbs and melted butter. Press mixture firmly into a 13×9 inch pan to form the crust. Place in the fridge to chill.
- In a separate bowl, whisk together lemon pudding mix and milk for 2 minutes. Set aside to thicken.
- In another bowl, beat softened cream cheese and powdered sugar until smooth. Fold in half of the Cool Whip (8 oz) until well combined.
- Spread the cream cheese mixture evenly over the graham cracker crust.
- Spread the prepared lemon pudding evenly over the cream cheese layer.
- Carefully spoon blueberry pie filling over the pudding layer and gently spread it out.
- Top with the remaining 8 oz of Cool Whip and spread evenly.
- Refrigerate for at least 4 hours, preferably overnight, before serving.
Notes
- Make sure cream cheese is softened to avoid lumps.
- Chill each layer for 10–15 minutes if you want cleaner layers when spreading the next one.
- You can use homemade whipped cream instead of Cool Whip if desired.
- Use full-fat cream cheese for the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 360
- Sugar: 27g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
