Lemon Blueberry Layered Dessert (Print Version)
Creamy layers of lemon pudding, cream cheese and blueberry filling on a graham cracker crust topped with whipped topping.
# Ingredients:
→ Crust
01 -
3 cups graham cracker crumbs
02 -
3/4 cup butter, melted
→ Filling
03 -
2 - 8 oz packages cream cheese, room temperature
04 -
1 cup granulated sugar
05 -
1/3 cup lemon juice
06 -
1 cup 2% milk
07 -
1 - 3.4 oz box instant lemon pudding mix
→ Topping
08 -
21 oz can blueberry pie filling
09 -
16 oz tub frozen whipped topping, thawed
# Steps to Follow:
01 -
Mix graham cracker crumbs with melted butter. Set aside 1/2 cup for optional topping. Press remaining mixture into the bottom of a 13 x 9 dish to form a crust. Refrigerate while preparing the next layer.
02 -
In a large bowl, beat cream cheese and sugar until light and fluffy. Add lemon juice and milk, mixing thoroughly. Gradually add the dry pudding mix and beat until smooth and thick. Spread the mixture evenly over the prepared crust.
03 -
Spoon the blueberry pie filling over the lemon layer. Spread gently to create an even layer without mixing.
04 -
Spread the thawed whipped topping evenly over the blueberry layer. Sprinkle the reserved graham cracker crumbs on top if desired. Refrigerate for at least 2 hours to set before serving.