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–+ servings

Lemon Blueberry Delight

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This super yummy dessert is perfect for summer! No baking required - just layer, chill, and enjoy!
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Prep Time 25 minutes
Chill Time 8 hours
Servings: 18
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Crush graham crackers into fine crumbs. Mix with sugar, then stir in melted butter until well combined.
  2. Press mixture firmly into bottom of 9x13 baking dish. Freeze for 20 minutes.
  3. Whisk lemon pudding mix and half and half for 1 minute. Let sit for 5 minutes to thicken.
  4. In another bowl, beat cream cheese and powdered sugar until smooth and creamy.
  5. Add thickened pudding to cream cheese mixture and blend until combined.
  6. Gently fold in one container of Cool Whip.
  7. Spread lemon mixture evenly over chilled crust.
  8. Spoon blueberry pie filling over lemon layer and spread evenly.
  9. Top with second container of Cool Whip, spreading to cover.
  10. Cover and refrigerate at least 8 hours or overnight.
  11. 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 8x8 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!).

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