Description
This No Bake Lemon Blueberry Dessert is the perfect summer treat, combining a creamy lemon filling with a crunchy graham cracker crust and sweet blueberry pie topping. Quick and easy to prepare with no baking required, it’s an ideal dessert for picnics, parties, or any occasion. Enjoy the refreshing blend of tangy lemon and sweet blueberries in every bite.
Ingredients
3 cups graham cracker crumbs
¾ cup butter, melted
2 – 8 oz. packages cream cheese, room temperature
1 cup granulated sugar
⅓ cup lemon juice
1 cup 2% milk
3.4 oz. box instant lemon pudding
21 oz. can blueberry pie filling
16 oz. tub frozen whipped topping, thawed
Instructions
For the Crust:
-
In a medium bowl, combine graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand.
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Press the mixture into the bottom of a 9×13-inch baking dish. Chill in the refrigerator for 15 minutes.
For the Lemon Filling:
3. Beat cream cheese and granulated sugar together in a large bowl until smooth and creamy.
4. Add lemon juice and mix until well combined.
5. In a separate bowl, whisk together 2% milk and instant lemon pudding mix for 2 minutes until it thickens.
6. Add the pudding mixture to the cream cheese mixture and stir until fully combined.
7. Gently fold in the thawed whipped topping until smooth and incorporated.
Assemble the Dessert:
8. Spread the lemon cream mixture evenly over the chilled graham cracker crust.
9. Spoon blueberry pie filling over the lemon layer, spreading evenly.
10. Chill for 2-3 hours until the dessert is set.
Serve:
11. Slice into squares and serve chilled. Enjoy the creamy lemon filling with a sweet blueberry topping!
Notes
For a fresh twist, use fresh berries instead of blueberry pie filling.
Make ahead and store in the fridge for optimal flavor.
Gluten-free? Use gluten-free graham cracker crumbs for the crust.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
