Description
Lemon Blueberry Delight is a refreshing no-bake dessert that perfectly embodies the flavors of summer. With its delightful layers of buttery graham cracker crust, creamy lemon pudding, and luscious blueberry pie filling, this dessert is a crowd-pleaser for any occasion. Ideal for gatherings, picnics, or simply as a treat at home, this easy recipe allows you to enjoy a deliciously cool dessert without the hassle of baking. Plus, it’s a fun way to involve kids in the kitchen by letting them help layer the colorful ingredients. Chill it to perfection and serve it up for an irresistible finish to any meal.
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)
- 1/2 cup powdered sugar
- 8 ounces Cool Whip (thawed)
- 1 can (21 oz) blueberry pie filling
- 8 ounces Cool Whip (thawed)
Instructions
- Combine graham crackers and sugar in a food processor; pulse into fine crumbs. Mix in melted butter until coated. Press into a 9×13 pan and freeze for 20 minutes.
- In a medium bowl, whisk together lemon pudding and half and half until thickened; let it sit for 5 minutes.
- Beat softened cream cheese with powdered sugar until smooth. Fold in the lemon pudding mixture, then gently mix in one tub of Cool Whip.
- Spread the cream cheese mixture over the crust. Pour blueberry pie filling on top, then spread the remaining Cool Whip over that layer.
- Cover and refrigerate for at least 8 hours before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg