Description
This refreshing no-bake dessert features a buttery graham cracker crust layered with a zesty lemon cream cheese filling and sweet blueberry pie topping. It is a simple, crowd-pleasing treat that perfectly balances citrus tang with creamy sweetness, ideal for warm weather gatherings.
Ingredients
- Graham cracker crumbs
- Melted butter
- Cream cheese, softened to room temperature
- Granulated sugar
- Lemon juice
- Milk
- Instant lemon pudding mix
- Blueberry pie filling
- Whipped topping, thawed
Instructions
- In a medium bowl, mix the graham cracker crumbs with melted butter until the texture resembles wet sand.
- Reserve 1/2 cup of the crumb mixture for later, then press the remaining crumbs firmly into the bottom of a 13×9 inch baking dish and refrigerate.
- In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and light.
- Gradually mix in the lemon juice and milk, then add the dry instant lemon pudding mix and beat until the mixture becomes thick.
- Spread the lemon pudding mixture evenly over the chilled graham cracker crust.
- Carefully spoon the blueberry pie filling over the lemon layer, spreading it gently to maintain the layers.
- Top with the thawed whipped topping and sprinkle with the reserved graham cracker crumbs.
- Refrigerate the dessert for at least two hours to allow it to set properly before slicing.
Notes
To ensure a perfectly smooth filling, verify that your cream cheese is completely softened at room temperature before mixing to prevent lumps. For the best presentation, use a clean, sharp knife and wipe it between each cut to keep the layers distinct and beautiful when serving.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American