Description
A refreshing no-bake lemon blueberry dessert featuring a graham cracker crust layered with creamy lemon pudding, sweet blueberry pie filling, and topped with Cool Whip. Perfect for a light, fruity treat that requires minimal preparation and no oven time.
Ingredients
Scale
Crust
- 1 package of graham crackers (or gluten-free graham crackers)
- 1/4 cup melted butter
Lemon Pudding Layer
- 8 oz cream cheese, softened
- 1 package (3.4 oz) lemon pudding mix
- 2 cups milk
Toppings
- 1 can blueberry pie filling
- 1 tub Cool Whip
Instructions
- Prepare the crust: Crush the graham crackers into fine crumbs and combine them with the melted butter. Press this mixture firmly into the bottom of an 8×8-inch square pan to form an even crust layer. Set aside to prepare the next layer.
- Make the lemon pudding layer: In a mixing bowl, beat together the softened cream cheese, lemon pudding mix, and milk until the mixture becomes smooth, creamy, and thickens considerably.
- Spread lemon pudding over crust: Evenly spread the lemon pudding mixture on top of the graham cracker crust using a spatula. Take care to spread gently to avoid disturbing the crust layer.
- Add blueberry filling: Spoon the blueberry pie filling over the lemon pudding layer and spread it out evenly to cover the surface completely.
- Top with Cool Whip: Spread the Cool Whip evenly over the blueberry layer to create a smooth, creamy topping that balances the tangy and fruity flavors below.
- Chill: Refrigerate the assembled dessert for at least 4 hours, or overnight if possible, to allow it to set properly and for flavors to meld beautifully before serving.
Notes
- You can substitute gluten-free graham crackers to make this dessert gluten-free.
- For best flavor and texture, chill overnight.
- The dessert can be made in other pan sizes; just adjust layering thickness accordingly.
- Ensure cream cheese is softened to avoid lumps in the pudding layer.
- This dessert is best served cold directly from the refrigerator.
