No Bake Lemon Blueberry Dessert
Creamy, zesty, and bursting with juicy blueberries, this No Bake Lemon Blueberry Dessert is the kind of treat that brightens any table.
Equipment
- Mixing Bowl
- Electric Mixer
- 13x9-inch Dish
Ingredients
Crust
- 3 cups Graham cracker crumbs
- 3/4 cup Butter, melted
Filling
- 2 packages Cream cheese, room temperature (8 oz each)
- 1 cup Sugar
- 1/3 cup Lemon juice
- 1 cup 2% Milk
- 1 box Instant lemon pudding mix (3.4 oz)
Topping
- 1 can Blueberry pie filling (21 oz)
- 1 tub Frozen whipped topping, thawed (16 oz)
Instructions
- Mix graham cracker crumbs with melted butter until evenly combined. Reserve 1/2 cup of the mixture for topping. Press the remaining mixture firmly into the bottom of a 13x9-inch dish to form an even crust. Place the dish in the refrigerator to chill while you prepare the filling.
- In a large bowl, beat the room-temperature cream cheese with an electric mixer until smooth and light. Add the sugar and continue beating until the mixture is light and fluffy.
- Add the lemon juice and milk to the cream cheese mixture and mix on low speed until smooth. Sprinkle in the dry instant lemon pudding mix and beat just until thoroughly combined.
- Drop spoonfuls of the lemon filling across the chilled graham crust. Use a spatula to gently spread the lemon layer into an even sheet.
- Spoon the blueberry pie filling over the lemon layer and spread it into an even layer.
- Top the blueberry layer with the thawed whipped topping, spreading it into a smooth cap. Sprinkle the reserved graham mixture over the whipped topping.
- Cover the dish and chill in the refrigerator for at least 2 hours to firm up. Serve chilled.
Notes
For best results, chill overnight. Use room-temperature cream cheese for a smooth filling.