Description
This No Bake Lemon Blueberry Dessert is a refreshing and creamy treat perfect for any occasion. With a buttery graham cracker crust, a tangy lemon cream cheese filling, and a sweet blueberry topping, this dessert is sure to impress.
Ingredients
Units
Scale
Graham Cracker Crust:
- 3 cups graham cracker crumbs
- 3/4 cup butter, melted
Lemon Cream Cheese Filling:
- 2 – 8 oz. pkg. cream cheese, room temperature
- 1 cup granulated sugar
- 1/3 cup lemon juice
- 1 cup 2% milk
- 3.4 oz. box instant lemon pudding
- 16 oz. tubs frozen whipped topping, thawed
Blueberry Topping:
- 21 oz. can blueberry pie filling
Instructions
- Prepare Graham Cracker Crust: In a bowl, mix graham cracker crumbs with melted butter. Press into the bottom of a 9×13-inch dish.
- Make Lemon Cream Cheese Filling: In a separate bowl, beat cream cheese, sugar, lemon juice, milk, and lemon pudding mix until smooth. Fold in whipped topping. Spread over crust.
- Add Blueberry Topping: Spread blueberry pie filling over the cream cheese layer. Chill for at least 4 hours before serving.
Notes
- You can use fresh blueberries instead of pie filling for a more natural topping.
- Feel free to experiment with different pudding flavors for unique variations.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg