Description
A refreshing no-bake dessert that combines the tartness of lemon with the sweetness of blueberries, perfect for warm days and gatherings.
Ingredients
Scale
- 12 whole graham crackers
- 2 tablespoons granulated sugar
- 8 tablespoons unsalted butter (melted)
- 1 box (3.4 oz) instant lemon pudding
- 1½ cups half and half
- 8 ounces cream cheese (softened)
- ½ cup powdered sugar
- 16 ounces Cool Whip (thawed)
- 1 can (21 oz) blueberry pie filling
Instructions
- Start by making the crust. Blend the graham crackers and sugar in a food processor. Mix in the melted butter until combined.
- Press this mixture firmly into the bottom of a 9×13 baking pan. Freeze the crust for 20 minutes to set it.
- In a bowl, combine the instant lemon pudding and half and half. Whisk until it thickens.
- In another bowl, beat the softened cream cheese with the powdered sugar until it is smooth. Add the lemon mixture and blend well.
- Gently fold in one tub of Cool Whip.
- Spread the lemon mixture over the crust. Layer on the blueberry pie filling and then top it with the remaining Cool Whip.
- Cover the dessert with plastic wrap and refrigerate for at least 8 hours before serving.
Notes
Chill for at least 8 hours for the best flavor and texture. Consider adding lemon zest for a stronger lemon flavor.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 30g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg