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Lemon Blueberry Delight

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A refreshing no-bake dessert that combines tart lemon and sweet blueberries, ideal for warm days and special occasions.

Ingredients

Scale
  • 12 whole graham crackers
  • 2 tablespoons granulated sugar
  • 8 tablespoons (1 stick) butter (melted)
  • 1 box (3.4 oz) instant lemon pudding
  • 1½ cups half and half
  • 8 ounces cream cheese (softened)
  • ½ cup powdered sugar
  • 8 ounces Cool Whip (thawed)
  • 1 can (21 oz) blueberry pie filling
  • 8 ounces Cool Whip (thawed)

Instructions

  1. Place the graham crackers and sugar into a food processor and run at high speed until they form very fine crumbs.
  2. Turn the processor down to low speed and slowly pour in the melted butter, continuing until all crumbs are coated.
  3. Firmly press the crumb mixture into the bottom of a 9×13 baking pan and freeze for 20 minutes.
  4. In a medium bowl, whisk the lemon pudding and half and half until thickened. Let it sit for 5 minutes to thicken further.
  5. Beat the softened cream cheese and powdered sugar in a larger bowl until smooth.
  6. Add the thickened lemon pudding to the cream cheese mixture and blend on low speed until combined.
  7. Fold in the Cool Whip until well combined.
  8. Spread the lemon cheesecake mixture over the crust in the baking pan.
  9. Pour the blueberry pie filling over the lemon layer and spread evenly.
  10. Layer the remaining Cool Whip over the blueberry filling and smooth it out.
  11. Cover with plastic wrap and refrigerate for at least 8 hours or overnight for best results.

Notes

For a crunchier crust, add chopped nuts. For more lemon flavor, incorporate grated lemon zest. Ensure cream cheese is soft for easier blending.

Nutrition

Find it online: https://www.simplefamilydishes.com/lemon-blueberry-delight/