Description
Indulge in the refreshing delight of No Bake Lemon Blueberry Dessert, perfect for warm summer days when you crave something sweet without the heat of an oven. This layered treat features a buttery graham cracker crust topped with a creamy lemon pudding and cream cheese filling, followed by a luscious layer of blueberry pie filling, and finished off with a fluffy Cool Whip topping. Ideal for picnics, parties, or any gathering, this dessert is both impressive and easy to make, ensuring it will be a hit with everyone.
Ingredients
Scale
- 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. tub frozen whipped topping (thawed)
Instructions
- Prepare the crust by mixing graham cracker crumbs and melted butter. Reserve half a cup for topping and press the rest into a 13 x 9 inch dish. Refrigerate to set.
- In a bowl, beat cream cheese and sugar until fluffy. Add lemon juice and milk; mix well. Gradually add instant pudding and beat until smooth.
- Spread the lemon mixture evenly over the chilled crust.
- Spoon blueberry pie filling over the lemon layer, spreading gently.
- Top with whipped topping; sprinkle reserved crumbs if desired.
- Cover and chill in the refrigerator for at least 2 hours before serving.
- Prep Time: 30 minutes
- Cook Time: none
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1/20 of dessert (approx. 100g)
- Calories: 230
- Sugar: 15g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 30mg