No Bake Lemon Blueberry Dessert (Print Version)
# Ingredients:
→ Crust
01 -
3 cups graham cracker crumbs
02 -
3/4 cup butter, melted
→ Filling
03 -
16 oz cream cheese, softened
04 -
1 cup granulated sugar
05 -
1/3 cup lemon juice
06 -
1 cup 2% milk
07 -
3.4 oz instant lemon pudding mix
→ Topping
08 -
21 oz blueberry pie filling
09 -
16 oz frozen whipped topping, thawed
→ Optional
10 -
1/2 cup graham cracker crumbs (for topping)
# Instructions:
01 -
Mix graham cracker crumbs with melted butter. Set aside 1/2 cup of the mixture for optional topping. Press the remaining crumbs into the bottom of a 13x9 inch dish. Place the crust in the refrigerator to set while preparing the filling.
02 -
In a large bowl, beat the cream cheese and sugar until light and fluffy. Add the lemon juice and milk, and mix thoroughly. Stir in the dry pudding mix and beat until the mixture is thick and well-combined. Drop the filling by dollops onto the crust and spread gently into an even layer.
03 -
Drop the blueberry pie filling by spoonfuls evenly over the lemon layer. Gently spread it into an even layer.
04 -
Spread the thawed whipped topping evenly over the blueberry layer. Sprinkle the reserved graham cracker crumbs on top, if desired.
05 -
Refrigerate the dessert for at least 2 hours to set. Keep refrigerated until serving. Enjoy!