Description
No Bake Lemon Blueberry Dessert is a refreshing and easy-to-make treat that combines luscious lemon pudding with creamy layers of cream cheese and sweet blueberry pie filling, all on a buttery graham cracker crust. Perfect for summer gatherings, potlucks, or simply as a delightful end to any meal, this dessert is sure to impress without requiring hours in the kitchen. With its cool texture and vibrant flavors, it’s a go-to recipe for warm weather occasions.
Ingredients
Scale
- 3 cups graham cracker crumbs
- 3/4 cup butter, melted
- 2 packages (8 oz each) cream cheese, room temperature
- 1 cup granulated sugar
- 1/3 cup lemon juice
- 1 cup 2% milk
- 3.4 oz box instant lemon pudding
- 21 oz can blueberry pie filling
- 16 oz tub whipped topping, thawed
Instructions
- Prepare the crust by mixing graham cracker crumbs with melted butter. Press into a 13 x 9-inch baking dish and refrigerate.
- In a large bowl, beat cream cheese and sugar until fluffy. Add lemon juice and milk; mix until smooth. Gradually add pudding mix and beat until thickened.
- Spread the cream cheese mixture over the crust. Spoon blueberry pie filling on top and gently spread.
- Top with whipped topping and sprinkle reserved graham cracker crumbs if desired.
- Cover and chill for at least 2 hours before serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 25g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg