Description
This No Bake Lemon Blueberry Dessert is a delightful and easy-to-make treat that perfectly balances sweet and tart flavors. Layers of creamy lemon pudding, blueberry pie filling, and whipped topping on a graham cracker crust create a refreshing dessert for any occasion.
Ingredients
Units
Scale
Graham Cracker Crust:
- 3 cups graham cracker crumbs
- 3/4 cup butter, melted
Lemon Layer:
- 2 (8 oz.) packages cream cheese, room temperature
- 1 cup granulated sugar
- 1/3 cup lemon juice
- 1 cup 2% milk
- 1 (3.4 oz.) box instant lemon pudding
Blueberry Layer:
- 21 oz. can blueberry pie filling
Whipped Topping Layer:
- 16 oz. tub frozen whipped topping, thawed
Instructions
- Graham Cracker Crust: Mix graham cracker crumbs with melted butter. Set aside 1/2 cup for optional topping. Press the crumbs into the bottom of a 13 x 9 dish and refrigerate to set.
- Lemon Layer: In a large bowl, beat cream cheese and sugar until light and fluffy. Add lemon juice and milk, mix thoroughly. Add dry pudding mix, beating until well combined. Drop by dollops onto the crust and spread gently into an even layer.
- Blueberry Layer: Spoon blueberry pie filling on top of the lemon layer, gently spreading it into an even layer.
- Whipped Topping Layer: Top with the thawed whipped topping and optional reserved graham cracker crumbs.
- Allow the dessert to set up in the refrigerator for at least 2 hours before serving. Keep refrigerated and enjoy!
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
