Description
A refreshing no-bake dessert layered with a buttery graham cracker crust, creamy cheesecake filling, tangy lemon pudding, and sweet blueberry topping.
Ingredients
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Crust:
2 cups graham cracker crumbs
1/2 cup melted butter
2 tablespoons sugar -
Cream Cheese Layer:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 container (8 oz) Cool Whip, thawed -
Lemon Layer:
2 boxes (3.4 oz each) lemon instant pudding mix
2 1/2 cups cold milk -
Topping:
1 can (21 oz) blueberry pie filling
Additional Cool Whip for topping (optional)
Instructions
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Mix graham cracker crumbs, melted butter, and sugar. Press into a 9×13 inch dish. Chill.
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Beat cream cheese and powdered sugar until smooth. Fold in Cool Whip. Spread over crust.
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Whisk pudding mix and cold milk until thick. Spread over cream cheese layer.
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Spoon blueberry pie filling evenly on top.
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Chill for 4+ hours or overnight. Serve with optional Cool Whip topping.
Notes
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Chill overnight for best results.
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Use cold milk to ensure pudding sets properly.
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For cleaner slices, wipe knife between cuts.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American