Lemon Blueberry Delight
A refreshing, layered no-bake dessert featuring a buttery graham cracker crust, creamy lemon filling, luscious blueberry topping, and a fluffy whipped cream finish. Perfect for warm-weather gatherings or when you want a light, fruity treat without turning on the oven.
Yields: 12-15 pieces
Prep Time: 25 minutes
Cook Time: 4 hours
Special Equipment: pie plate
Ingredients
12 graham crackers (about 1½ cups crumbs)
¼ cup granulated sugar
½ cup unsalted butter, melted
Lemon Layer:
2 boxes (3.4 oz each) instant lemon pudding mix
2 cups cold milk
8 oz cream cheese, softened
1 cup whipped topping (Cool Whip or homemade)
Blueberry Layer:
1 can (21 oz) blueberry pie filling
Topping:
Remaining whipped topping (about 1½ cups)
Lemon zest or fresh blueberries (optional garnish)
Directions
Make the Crust: Crush graham crackers into fine crumbs. Mix with sugar and melted butter until it resembles wet sand. Press into a 9×13-inch pan. Freeze for 20 minutes to set.
Prepare Lemon Layer: Whisk pudding mix with cold milk until thickened. In a separate bowl, beat cream cheese until smooth. Fold pudding into cream cheese, then gently fold in whipped topping.
Assemble Layers: Spread lemon mixture over chilled crust. Spoon blueberry pie filling evenly over lemon layer. Top with remaining whipped topping.
Chill & Serve: Refrigerate for at least 4 hours (overnight is best). Garnish with lemon zest or fresh berries before serving.
