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–+ servings

Lemon Blueberry Delight

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

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 9x13 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 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!).