Lemon Blueberry Delight
A creamy, no-bake dessert featuring a buttery graham cracker crust, tangy lemon cheesecake pudding, and sweet blueberry pie filling. Perfect for summer gatherings and potlucks.
Ingredients
- Graham Cracker Crust:
- 12 whole graham crackers crushed
- 2 tablespoons granulated sugar
- 8 tablespoons 1 stick butter, melted
- Lemon Cheesecake Layer:
- 1 box 3.4 oz instant lemon pudding mix
- 1½ cups half and half
- 8 ounces cream cheese softened
- ½ cup powdered sugar
- 8 ounces Cool Whip thawed
- Blueberry Layer:
- 1 can 21 oz blueberry pie filling
- Final Cool Whip Topping:
- 8 ounces Cool Whip thawed
- Optional Garnishes:
- Crushed graham crackers
- Fresh blueberries
- Lemon slices
Instructions
- Prepare the Crust:
- Crush graham crackers into fine crumbs. Mix with sugar and melted butter.
- Press firmly into a 9×13 pan and freeze for 20 minutes.
- Make the Lemon Cheesecake Layer:
- Whisk instant lemon pudding mix and half and half until thickened.
- In another bowl, beat cream cheese and powdered sugar until smooth.
- Fold the pudding mixture into the cream cheese, then stir in Cool Whip.
- Spread over the chilled crust.
- Add the Blueberry Layer:
- Spread blueberry pie filling evenly over the cheesecake layer.
- Top with Cool Whip:
- Spread the remaining Cool Whip on top.
- Chill and Serve:
- Cover with plastic wrap and refrigerate for at least 8 hours (overnight is best).
- Garnish with crushed graham crackers, blueberries, or lemon slices before serving.
Notes
- For a healthier option, use sugar-free pudding mix, low-fat cream cheese, and fresh blueberry compote.
- For added texture, sprinkle crumbled Blueberry Lemon Cookie Bars on top.
- Pairs beautifully with refreshing drinks like Whipped Pink Lemonade.