Hey guys! Today I’m sharing my favorite summer treat – Lemon Blueberry Delight! It’s so easy to make and you don’t even need to turn on your oven!
WHY I LOVE THIS NO-BAKE TREAT
OMG this dessert is such a lifesaver during hot summer days! When it’s too hot to bake but I want something sweet, this is my go-to recipe. It only takes about 25 minutes to put together, and then your fridge does all the work!
I first made this for a family picnic last summer and everyone went crazy for it! My aunt kept asking what bakery I bought it from – she couldn’t believe I made it myself! That’s how good it looks when you cut into it and see all those pretty layers.
The combo of lemon and blueberry is just perfect for summer. The lemon part is tangy and refreshing, and the blueberry adds that perfect sweetness. Plus, the colors look so pretty together! The buttery graham cracker bottom gives it that perfect crunch that makes you want to keep eating more!
STUFF PEOPLE ALWAYS ASK ME
“Can I make this the day before my party?”
Yes! Actually, it’s better if you do! Make it a day or even two before you need it. It needs time in the fridge anyway (at least 8 hours), and honestly, it tastes even better the next day when everything has had time to chill and set up properly.
“I hate using store-bought pie filling. Can I use real blueberries?”
For sure! If you want to use fresh blueberries, go for it! Just cook about 3 cups of blueberries with 1/2 cup sugar and 2 tablespoons cornstarch until it gets all thick and jam-like. Let it cool down completely before you add it to your dessert.
“Why is my cream cheese all lumpy in the mixture?”
This happened to me too! The trick is to make sure your cream cheese is REALLY soft before you start mixing. Take it out of your fridge at least an hour before you start making the dessert. If you forget, you can microwave it for like 20-30 seconds at half power to soften it up. And mix it really well with the sugar before adding anything else!
“I’m only making this for my family. Do I need such a big pan?”
Nope! If you’re not feeding a crowd, just use half of everything and make it in a smaller square pan (like 8×8). The layers will be a bit thicker but still super yummy!
“Do I really need to wait 8 hours before eating it?”
I know waiting is the WORST part! But yes, you really do need to let it chill for a long time. If you try to cut it too soon, it’ll be a big messy blob instead of those nice clean slices. Plus, the flavor gets much better after it sits for a while. Just make it before bed and it’ll be perfect by lunchtime tomorrow!
WHAT YOU’LL NEED
For the bottom layer:
- Graham crackers (about 12 whole crackers) – these get all buttery and delicious!
- Regular white sugar (2 tablespoons) – just a little bit to sweeten the crust
- Butter (1 stick, melted) – this holds everything together
For the amazing lemon middle part:
- Instant lemon pudding (1 small box) – this gives that tangy lemon flavor without much work
- Half and half (1½ cups) – makes the pudding extra creamy
- Cream cheese (8 oz, really soft!) – makes it taste like cheesecake!
- Powdered sugar (1/2 cup) – sweetens the cream cheese
- Cool Whip (1 tub, 8 oz) – makes everything light and fluffy
For the top layers:
- Blueberry pie filling (1 can, 21 oz) – this is the easy part!
- Another tub of Cool Whip (8 oz) – for that pretty white top layer
HOW TO MAKE IT
- First, crush up your graham crackers. I put them in a ziplock bag and smash them with a rolling pin. Mix the crumbs with sugar, then pour in the melted butter and mix it all up.
- Press this mixture firmly into the bottom of a 9×13 pan. Really pack it down! Then stick it in the freezer for about 20 minutes so it gets firm.
- While that’s chilling, grab a bowl and mix the lemon pudding mix with the half and half. Whisk it for about a minute, then let it sit for 5 minutes to thicken up.
- In another bowl, beat the cream cheese and powdered sugar until it’s super smooth and creamy. Take your time with this step – nobody likes cream cheese lumps!
- Now add your thickened lemon pudding to the cream cheese mixture and mix it up. Then fold in one tub of Cool Whip. Don’t mix too hard – you want to keep it fluffy!
- Spread this yummy lemon mixture over your chilled crust. Try to get it even, but don’t stress too much about it.
- Next, spoon the blueberry pie filling over the lemon layer. Again, try to spread it evenly but don’t worry if it doesn’t reach all the edges perfectly.
- Finally, spread the second tub of Cool Whip on top of everything.
- Cover it up and stick it in the fridge for at least 8 hours, but overnight is even better!
- When you’re ready to serve it, you can decorate the top with some fresh blueberries or lemon slices if you want to get fancy!
Lemon Blueberry Delight
Ingredients
For the Bottom Layer:
- 12 whole graham crackers about 1½ cups when crushed
- 2 tablespoons white sugar
- 1 stick 8 tablespoons butter, melted
For the Lemon Layer:
- 1 box 3.4 oz instant lemon pudding mix
- 1½ cups half and half
- 8 oz cream cheese very softened
- ½ cup powdered sugar
- 1 tub 8 oz Cool Whip, thawed
For the Top Layers:
- 1 can 21 oz blueberry pie filling
- 1 tub 8 oz Cool Whip, thawed
Instructions
- Crush graham crackers into fine crumbs. Mix with sugar, then stir in melted butter until well combined.
- Press mixture firmly into bottom of 9×13 baking dish. Freeze for 20 minutes.
- Whisk lemon pudding mix and half and half for 1 minute. Let sit for 5 minutes to thicken.
- In another bowl, beat cream cheese and powdered sugar until smooth and creamy.
- Add thickened pudding to cream cheese mixture and blend until combined.
- Gently fold in one container of Cool Whip.
- Spread lemon mixture evenly over chilled crust.
- Spoon blueberry pie filling over lemon layer and spread evenly.
- Top with second container of Cool Whip, spreading to cover.
- Cover and refrigerate at least 8 hours or overnight.
- Optional: Garnish with fresh blueberries or lemon slices before serving.
Notes
- Make sure your cream cheese is REALLY soft before mixing to avoid lumps.
- You can make this up to 2 days ahead – just keep it covered in the fridge.
- For a smaller version, use half the ingredients in an 8×8 pan.
- If you want to use fresh blueberries instead of pie filling, cook 3 cups blueberries with ½ cup sugar and 2 tablespoons cornstarch until thickened, then cool completely.
- Keep refrigerated until ready to serve and store leftovers in the fridge (if there are any!).
