I found this no bake Blueberry Lemon Dessert on Pinterest from the website sweetordeal.com and it just looked so easy with bright flavors that I have been missing through this cold winter weather. This is typically made in a 9×13 dish but I made it in 2 8×8 pans so I could share with the N.H. Army National Guard unit my husband is in. This recipe is the perfect make ahead recipe as it needs to set up in the refrigerator for 2 hours before serving. This dessert is creamy, tart and sweet all in one bite. Everyone really enjoyed this dessert. I will be making this often!
INGREDIENTS
3 cups graham cracker crumbs
3/4 cup butter, melted
2 8 ounce packages of cream cheese, brought to room temperature
1 cup granulated sugar
Lemon juice from 2 medium lemons
1 cup 2% or whole milk
3.4 ounce box instant lemon pudding
24 ounce can blueberry pie filling
16 ounce tub of cool whip, thawed
DIRECTIONS
Mix graham cracker crumbs with the melted butter, set aside 1/2 cup to sprinkle on top if desired. Press the crumbs into the bottom of a 9×13 dish and set aside.
In a large mixing bowl throughly mix cream cheese and sugar until light and fluffy. Add the lemon juice and milk, mix well. Add the dry pudding mix and combine well. Drop by dollops over the graham cracker layer and gently spread evenly over forming the second layer.
Drop the blueberry pie filling on top of the lemon layer by spoonfuls and gently spread into an even layer.
Top with the cool whip and layer over the blueberry layer. If you reserved some of the graham cracker crumbs you can sprinkle the crumbs on top. I did not do this step I used all of the crumb for the base of the dessert.
Allow the dessert to set up for 2 hours in the refrigerator before serving.
Keep this dessert refrigerated.
Enjoy!
Anne
