Description
A refreshing no-bake dessert combining the tangy zest of lemon with tender blueberry layers, all in one bowl. Perfect for summer, picnics, or a sweet and stress-free treat.
Ingredients
1 1/2 cups crushed graham crackers
1/3 cup melted butter
1 (3-ounce) package lemon instant pudding mix
1 cup whole milk
8 ounces softened cream cheese
1 1/2 cups heavy whipping cream
1 tablespoon pure lemon juice
2 tablespoons powdered sugar
1 (14.6-ounce) can blueberry pie filling or 2 1/2 cups fresh blueberries
Instructions
Mix crushed graham crackers with melted butter and press into the bottom of a 9-inch springform pan.
In a bowl, whisk lemon pudding mix with milk until thickened and set aside.
Beat cream cheese until smooth, then gradually add the thickened pudding mixture until fully combined.
Chill the mixture for about 15 minutes.
In a separate bowl, whip heavy cream with lemon juice and powdered sugar until stiff peaks form.
Fold the whipped cream into the lemon pudding mixture until well combined.
Spread the mixture over the graham cracker crust.
Pour the blueberry pie filling over the top, spreading it gently to avoid mixing layers.
Refrigerate for at least 4 hours or until set.
Once set, chill until ready to serve.
Notes
For a vegan version, use dairy-free graham crackers, vegan cream cheese, and vegan milk and whipping cream.
Top with chopped nuts or fresh lemon zest for an extra touch.
Can be prepared up to 1 day in advance and stored in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 30g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg