Description
Bring a burst of citrus sunshine to your table with this delightful layered dessert featuring a crisp graham cracker base and a velvety lemon-infused cream. Topped with sweet blueberry filling and airy whipped cream, it is the ultimate stress-free treat for any seasonal celebration.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice
- 2 cups cold 2% milk
- (2) 3.4 oz packages instant lemon pudding mix
- 21 oz can blueberry pie filling
- 8 oz whipped topping, thawed
Instructions
- In a medium bowl, stir together the graham cracker crumbs and melted butter until the mixture resembles wet sand.
- Reserve 1/2 cup of the crumb mixture for later, then press the remaining mixture firmly into the bottom of a 13×9-inch baking dish and refrigerate.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and light.
- Slowly mix in the lemon juice and cold milk until thoroughly combined.
- Add the dry instant lemon pudding mix and beat until the batter becomes thick and luscious.
- Remove the crust from the refrigerator and spread the lemon pudding mixture evenly over it.
- Spoon the blueberry pie filling over the lemon layer and gently spread it into an even blanket.
- Spread the thawed whipped topping over the blueberry layer and sprinkle with the reserved graham cracker crumbs.
- Refrigerate the dessert for at least two hours to allow the layers to set before serving.
Notes
For the cleanest slices, dip your knife in warm water and wipe it clean between every cut. If you prefer a more pronounced lemon flavor, you can stir in a teaspoon of fresh lemon zest into the cream cheese mixture before spreading. To ensure the crust holds together perfectly, press the crumbs firmly into the corners of the dish using the flat bottom of a measuring cup.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No Bake
- Cuisine: American