Description
This no-bake dessert is a dreamy combination of tangy lemon and sweet blueberries, layered over a buttery graham cracker crust. It’s creamy, refreshing, and perfect for any occasion. Try it today and impress your guests!
Ingredients
For the crust:
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the lemon cheesecake layer:
- 1 box (3.4 oz) instant lemon pudding mix
- 1 ½ cups half-and-half
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 cup whipped topping (Cool Whip)
For the blueberry topping:
- 1 can (21 oz) blueberry pie filling
- 1 cup whipped topping (for garnish)
Instructions
1️⃣ Prepare the crust: Crush graham crackers into fine crumbs. Mix with sugar and melted butter until combined. Press firmly into a 9×13-inch pan. Refrigerate while preparing the next layer.
2️⃣ Make the lemon cheesecake layer: In a bowl, whisk together lemon pudding mix and half-and-half until thickened. In another bowl, beat cream cheese and powdered sugar until smooth. Fold in the pudding mixture, then gently fold in whipped topping. Spread over the crust evenly.
3️⃣ Add the blueberry topping: Spoon the blueberry pie filling over the lemon layer and spread evenly. Top with additional whipped topping for a light finish.
4️⃣ Chill & serve: Refrigerate for at least 4 hours (or overnight) to allow flavors to set. Slice and enjoy!
- Prep Time: 20 min
- Cook Time: 4 hrs