Lemon Blueberry Lush: A Delightfully Creamy Dessert
A no-bake dessert featuring a graham cracker crust, creamy lemon filling, and a sweet blueberry topping. This delightful treat is perfect for any occasion and can be prepared ahead of time.
Equipment
- food processor
- 9x13 baking pan
- mixing bowls
- whisk
- electric mixer
- spatula
Ingredients
- 12 whole graham crackers
- 2 tablespoons granulated sugar
- 8 tablespoons butter, melted
Lemon Filling
- 1 box (3.4 oz) instant lemon pudding
- 1½ cups half and half
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 8 ounces Cool Whip, thawed
Topping
- 1 can (21 oz) blueberry pie filling
- 8 ounces Cool Whip, thawed
Instructions
- Crush graham crackers with sugar, then mix with melted butter. Press firmly into a baking pan and freeze for 20 minutes.
- Whisk pudding mix with half and half until thickened. Beat cream cheese and powdered sugar until smooth, then mix with pudding. Fold in half of the Cool Whip.
- Spread the lemon mixture over the chilled crust. Top with blueberry pie filling, then spread the remaining Cool Whip.
- Cover and refrigerate for at least 8 hours or overnight. Garnish before serving.
Notes
Chill dairy ingredients before mixing for a firmer texture. Ensure cream cheese is softened but not warm. Fold Cool Whip gently. Store in an airtight container for up to 3 days, or freeze for up to 2 months.