No Bake Lemon Blueberry Dessert
Creamy, tangy, and bursting with juicy blueberries, this No Bake Lemon Blueberry Dessert is the kind of treat that makes summer feel like a warm hug.
Servings: 12 servings
Equipment
- Mixing Bowl
- 13x9-inch Dish
- Electric Hand Mixer
Ingredients
Crust
- 3 cups Graham cracker crumbs
- 3/4 cup Butter, melted
Filling
- 2 packages Cream cheese, room temperature 8 oz each
- 1 cup Sugar
- 1/3 cup Lemon juice
- 1 cup 2% milk
- 1 box Instant lemon pudding mix 3.4 oz
Topping
- 1 can Blueberry pie filling 21 oz
- 1 tub Frozen whipped topping, thawed 16 oz
Instructions
- Mix graham cracker crumbs with melted butter. Reserve 1/2 cup for topping and press the rest into a 13x9-inch dish. Chill.
- In a large bowl, beat cream cheese and sugar until fluffy. Use an electric hand mixer for 1–2 minutes on medium speed, scraping down the bowl once so the mixture is smooth and lump-free.
- Add lemon juice and milk; mix until smooth. Add pudding mix and beat until combined. Mix on low speed for about 1 minute after adding the pudding to avoid overbeating; the mixture should be silky.
- Drop lemon mixture by dollops onto crust and gently spread evenly. Use an offset spatula or the back of a spoon to smooth the layer without mixing into the crust.
- Spread blueberry pie filling evenly over the lemon layer. Be gentle to keep the lemon layer intact; a rubber spatula works well.
- Top with whipped topping and sprinkle reserved crumbs over the top. Smooth into a uniform layer and finish with the reserved crumbs for a crunchy contrast.
- Chill at least 2 hours before serving. Store refrigerated. Chilling time is important—at least 2 hours, or overnight for cleaner slices.
Notes
For best results, chill overnight for cleaner slices. Use fresh blueberries instead of canned pie filling if desired.