Lemon Blueberry Delight

A slice of delight dessert on a white plate with a fork.

This layered Lemon Blueberry Delight dessert is a no bake, summertime favorite! Layers of graham cracker crust, lemon instant pudding, whipped cream, and blueberry pie filling - a new kind of dessert lush-iousness.

Course Dessert

Cuisine American

Keyword blueberry delight, lemon blueberry delight, no bake dessert

Prep Time 25

Fridge Time 8

Total Time 8 25

Servings

Calories 292kcal

Author Jessica - Together as Family

Equipment

Ingredients

Graham Cracker Crust

12 whole graham crackers
2 tablespoons granulated sugar
8 tablespoons (1 stick) butter melted

Lemon Cheesecake Layer

1 box (3.4 oz) instant lemon pudding
1½ cups half and half
8 ounces cream cheese softened
1/2 cup powdered sugar
8 ounces Cool Whip thawed

Blueberry Layer

1 can (21 oz) blueberry pie filling
8 ounces Cool Whip thawed

Instructions

Place the graham crackers and sugar into a food processor and run at high speed until the crackers are in very fine crumbs. Turn the processor down to low speed, and slowly pour in the melted butter. Continue processing until all the crumbs are coated in the butter.
12 whole graham crackers, 2 tablespoons granulated sugar, 8 tablespoons (1 stick) butter
Firmly press the crumbs into the bottom of a 9x13 baking pan. Freeze for 20 minutes.
In a medium bowl, use a whisk to combine the lemon instant pudding and half and half milk until it's combined well and starts to thicken. Allow it to sit for 5 minutes so it can get even thicker.
1 box (3.4 oz) instant lemon pudding, 1½ cups half and half
In a separate larger bowl, beat the cream cheese and powdered sugar until smooth and no lumps remain in the mixture.
8 ounces cream cheese, 1/2 cup powdered sugar
Add in the thickened lemon pudding and blend on low speed to combine.
Add the Cool Whip and stir with a wooden spoon or silicone spatula until combined well.
8 ounces Cool Whip
Evenly spread the lemon cheesecake mixture over top the crust.
Pour the blueberry pie filling over top and spread it out. It may not go all the way to edge and that's ok. Just spread it out as best you can.
1 can (21 oz) blueberry pie filling
Layer the remaining tub of Cool Whip over top the blueberry filling and spread it out. Cover the pan with plastic wrap. Refrigerate for at least 8 hours or up to overnight is even better. You can garnish with crushed graham crackers, fresh blueberries and/or lemon slices if wanted.
8 ounces Cool Whip
When ready to serve, you can garnish each slice or the layered dessert with crushed graham crackers, fresh blueberries and/or lemon slices if wanted.

Notes

Butter : I use salted butter because that's what I buy and have in my fridge. Unsalted butter can be used as well, it just depends on your preference.

Graham Crackers : 12 whole graham cracker makes about 1.5 cups (like a heaping 1.5 cups) of finely ground crumbs. If you want to use Teddy grahams, crushed Oreo cookies, animal crackers, Nilla wafers, shortbread cookies, etc. measure out the crumbs once they're crushed.

Variation : You can omit the final layer of Cool Whip and just have the blueberry pie filling be the top layer.

Nutrition