Description
A light and refreshing no bake dessert featuring a creamy lemon filling topped with tart blueberry pie filling.
Ingredients
Scale
- 3 cups graham cracker crumbs
- 3/4 cup butter, melted
- 2 (8 oz) packages cream cheese, room temperature
- 1 cup granulated sugar
- 1/3 cup lemon juice
- 1 cup 2% milk
- 1 (3.4 oz) box instant lemon pudding
- 1 (21 oz) can blueberry pie filling
- 1 (16 oz) tub frozen whipped topping, thawed
Instructions
- Mix graham cracker crumbs with melted butter in a large bowl, reserving 1/2 cup for optional topping.
- Press remaining graham cracker mixture into the bottom of a 13 x 9 inch dish and refrigerate to set.
- In another bowl, beat cream cheese and sugar until light and fluffy.
- Add lemon juice and milk, mixing thoroughly.
- Mix in dry lemon pudding, beating until well combined.
- Spread lemon mixture evenly over crust.
- Top with blueberry pie filling, spreading it evenly.
- Finish with thawed whipped topping and reserved graham cracker crumbs.
- Refrigerate for at least 2 hours before serving.
Notes
For a stronger lemon flavor, add more lemon juice or lemon zest. You can also substitute blueberry pie filling with strawberry or raspberry.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 300
- Sugar: 24g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: no bake dessert, lemon dessert, blueberry dessert, summer dessert, refreshing dessert