Description
A refreshing layered treat featuring a buttery graham cracker crust, a tangy lemon cream cheese center, and a sweet blueberry topping. This chilled dessert balances bright citrus with jammy fruit for a professional-grade finish without needing an oven.
Ingredients
- 3 cups (375g) graham cracker crumbs
- 3/4 cup (170g) unsalted butter, melted
- 16 oz (452g) cream cheese, room temperature
- 1 cup (200g) granulated sugar
- 1/3 cup (80ml) lemon juice
- 1 cup (240ml) milk (2% or whole)
- 3.4 oz (96g) instant lemon pudding mix
- 21 oz (595g) blueberry pie filling
- 16 oz (450g) whipped topping, thawed
Instructions
- Combine graham cracker crumbs and melted butter in a large bowl. Reserve 1/2 cup of the mixture and press the remainder firmly into a 13×9 inch dish. Chill in the refrigerator.
- Beat the room-temperature cream cheese and granulated sugar together until the mixture is light and voluminous.
- Slowly stream in the lemon juice and milk, mixing until the batter is smooth and glossy.
- Add the dry instant lemon pudding mix and beat until the mixture thickens and can hold a soft peak.
- Gently spread the lemon mixture over the chilled crust using an offset spatula.
- Spoon the blueberry pie filling over the lemon layer in small dollops, then spread carefully into an even layer.
- Spread the thawed whipped topping over the blueberry layer and sprinkle with the reserved graham cracker crumbs.
- Refrigerate for a minimum of 2 hours, or up to 6 hours for cleaner slices and a superior set.
Notes
To ensure a perfectly smooth filling, verify that your cream cheese has reached a true room temperature of approximately 68°F before mixing. For the cleanest presentation, use a sharp knife dipped in hot water and wiped dry between each slice. This recipe can be made a day in advance as the flavors continue to meld and the structure firms up even more over 24 hours.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American