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No Bake Lemon Blueberry Dessert Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 63 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 20 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This No Bake Lemon Blueberry Dessert is a refreshing, layered treat perfect for warm days or any occasion when you want a light, fruity dessert without turning on the oven. Featuring a buttery graham cracker crust, a tangy lemon pudding layer, sweet blueberry filling, and a fluffy whipped topping, this dessert combines creamy, citrusy, and fruity flavors with a delightful crunch. It’s easy to prepare, requires no baking, and serves 20 people, making it ideal for gatherings and celebrations.

Ingredients

Scale

Crust

  • 3 cups graham cracker crumbs
  • 3/4 cup butter, melted

Lemon Layer

  • 2 (8 oz.) packages cream cheese, room temperature
  • 1 cup granulated sugar
  • 1/3 cup lemon juice
  • 1 cup 2% milk
  • 3.4 oz. box instant lemon pudding mix

Blueberry Layer

  • 21 oz. can blueberry pie filling

Topping

  • 16 oz. tub frozen whipped topping, thawed
  • Reserved 1/2 cup graham cracker crumbs (optional topping)

Instructions

  1. Prepare the Graham Cracker Crust: In a medium-sized bowl, combine 3 cups of graham cracker crumbs with 3/4 cup melted butter. Mix until the crumbs are fully coated. Reserve 1/2 cup of this mixture for topping later. Press the remaining crust mixture firmly into the bottom of a 13 x 9-inch dish to form an even layer. Place the crust in the refrigerator to set while preparing the rest of the dessert.
  2. Make the Lemon Layer: In a large mixing bowl, beat together the 2 packages of room-temperature cream cheese and 1 cup granulated sugar until the mixture becomes light and fluffy. Add 1/3 cup lemon juice and 1 cup 2% milk, continuing to mix until evenly combined. Gradually add the 3.4 oz. instant lemon pudding mix and beat the mixture until smooth and well combined. Spread this lemon cream layer evenly over the chilled graham cracker crust.
  3. Add the Blueberry Layer: Carefully spoon the 21 oz. can of blueberry pie filling over the lemon layer, spreading gently with a spatula to cover the surface evenly without mixing through the lemon layer.
  4. Apply the Whipped Topping and Crumble Garnish: Spread the thawed 16 oz. tub of whipped topping over the blueberry layer, smoothing it evenly. Sprinkle the reserved 1/2 cup of graham cracker crumbs over the whipped topping for added texture and decoration.
  5. Chill and Serve: Refrigerate the assembled dessert for at least 2 hours to allow it to set properly. Keep refrigerated until ready to serve. Cut into squares and enjoy this refreshing no-bake lemon blueberry dessert.

Notes

  • This dessert is best served chilled and should be kept refrigerated.
  • Let the cream cheese come to room temperature before beating to avoid lumps.
  • You can substitute frozen whipped topping with homemade whipped cream if preferred.
  • For a gluten-free version, use gluten-free graham cracker crumbs.
  • Ensure instant lemon pudding mix is used, as it sets quickly and does not require cooking.
  • Letting the crust chill before assembling helps prevent it from becoming soggy.

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Find it online: https://comfortkitcheneats.com/no-bake-lemon-blueberry-dessert-recipe/