Description

A refreshing layered treat featuring a buttery graham cracker crust, a tangy lemon cream cheese filling, and a jammy blueberry topping. This vintage-inspired dessert is perfect for warm summer days when you want a sweet treat without turning on the oven.

Ingredients

3 cups graham cracker crumbs
3/4 cup butter, melted
16 ounces cream cheese, softened
1 cup granulated sugar
1/3 cup lemon juice
1 cup 2% milk
3.4 ounces instant lemon pudding mix
21 ounces blueberry pie filling
16 ounces whipped topping, thawed

Cook Mode Prevent your screen from going dark

Instructions

Combine the graham cracker crumbs and melted butter in a medium bowl; set aside 1/2 cup of the mixture and press the remainder firmly into a 13×9-inch glass dish. Chill in the refrigerator.
In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and fluffy.
Slowly beat in the lemon juice and cold milk, then add the dry instant lemon pudding mix and continue mixing until the mixture thickens.
Drop dollops of the lemon mixture onto the chilled crust and spread into an even layer using a spatula.
Spoon the blueberry pie filling over the lemon layer and gently smooth it out.
Spread the thawed whipped topping over the blueberries and sprinkle with the reserved graham cracker crumbs.
Cover and refrigerate for at least 2 hours or overnight until completely set.

Notes

Ensure your cream cheese is completely at room temperature before mixing to prevent any lumps in the lemon layer. For the best results and cleanest slices, allow the dessert to chill for at least 4 hours so the layers have plenty of time to firm up.

Prep Time: 20 mins
Cook Time: 0 mins
Category: Dessert
Method: No-Bake
Cuisine: American