Ingredients
Graham Cracker Crust:
- 3 cups graham cracker crumbs
- 3/4 cup butter, melted
Lemon Layer:
- 2 – 8 oz. pkg. cream cheese, room temperature
- 1 cup granulated sugar
- 1/3 cup lemon juice
- 1 cup 2% milk
- 3.4 oz. box instant lemon pudding
Blueberry Layer:
- 21 oz. can blueberry pie filling
Topping:
- 16 oz. tubs frozen whipped topping, thawed
Instructions
- Graham Cracker Crust: Mix graham cracker crumbs with melted butter. Press into the bottom of a 13 x 9 dish and refrigerate to set.
- Lemon Layer: Beat cream cheese and sugar until fluffy. Add lemon juice, milk, and instant lemon pudding, mixing thoroughly. Spread over the crust.
- Blueberry Layer: Spoon blueberry pie filling over the lemon layer, spreading gently.
- Topping: Spread thawed whipped topping over the blueberry layer. Optional: sprinkle reserved graham cracker crumbs on top.
- Chill the dessert in the refrigerator for at least 2 hours before serving.
Notes
- This dessert can be made a day in advance and stored in the refrigerator.
- Feel free to garnish with fresh lemon slices or additional blueberries before serving.
- Prep Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 244 kcal
- Sugar: 20g
- Sodium: 229mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 37mg
