Description
Indulge in the delightful No Bake Lemon Blueberry Dessert, a perfect treat for warm weather gatherings or special occasions. This easy-to-make dessert layers a creamy lemon filling with sweet blueberry topping on a buttery graham cracker crust, creating a refreshing experience that’s both satisfying and effortless. You can whip it up in just 30 minutes, allowing you more time to enjoy your event while impressing your guests with its vibrant flavors. Ideal for potlucks or family gatherings, this dessert is versatile enough to be personalized with fresh fruit or whipped cream. Chill it in the refrigerator before serving for optimal taste and texture.
Ingredients
- 3 cups graham cracker crumbs
- 3/4 cup melted butter
- 2 (8 oz) packages cream cheese
- 1 cup granulated sugar
- 1/3 cup lemon juice
- 1 cup 2% milk
- 1 (3.4 oz) box instant lemon pudding
- 21 oz can blueberry pie filling
- 16 oz tub frozen whipped topping
Instructions
- Prepare the crust by combining graham cracker crumbs and melted butter. Reserve some crumb mixture for later use. Press the rest into a greased 13 x 9-inch baking dish. Chill to set.
- Make the lemon filling by beating cream cheese and granulated sugar until fluffy. Add lemon juice and milk; mix well. Gradually incorporate instant pudding mix until thickened.
- Spread the lemon mixture over the chilled crust.
- Spoon blueberry pie filling over the lemon layer and spread gently.
- Top with thawed whipped topping and sprinkle reserved crumbs if desired.
- Refrigerate for at least 2 hours before serving.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 300
- Sugar: 22g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Use room temperature cream cheese for a smoother mix. Experiment with different fruit toppings for variety. For a gluten-free version, substitute graham cracker crumbs with gluten-free options.