Description
This creamy, layered no-bake lemon blueberry dessert is the perfect refreshing treat for summer. With a graham cracker crust, zesty lemon filling, and sweet blueberry topping, it’s a crowd-pleaser that’s easy to make ahead.
Ingredients
3 cups graham cracker crumbs
¾ cup melted butter
16 oz cream cheese, room temperature
1 cup granulated sugar
⅓ cup fresh lemon juice
1 cup milk (2% or whole)
3.4 oz instant lemon pudding mix
21 oz canned blueberry pie filling (or homemade compote)
16 oz whipped topping (e.g., Cool Whip), thawed
Instructions
Make the crust: Combine graham cracker crumbs with melted butter, reserving ½ cup. Press mixture into a 9×13″ pan. Chill until firm.
Prepare lemon layer: Beat cream cheese and sugar until smooth. Mix in lemon juice and milk. Add pudding mix and stir until thick. Spread gently over the crust.
Add blueberry layer: Evenly spoon blueberry pie filling over the lemon layer.
Top it off: Spread whipped topping over the dessert and sprinkle with reserved crust crumbs.
Chill: Refrigerate for at least 2–4 hours or overnight for best results.
Notes
For a homemade twist, use fresh blueberry compote.
Substitute Cool Whip with fresh whipped cream or Greek yogurt for a lighter version.
Try different cookie bases like vanilla wafers or Golden Oreos for variety.
Best made ahead and chilled overnight.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
