No‑Bake Lemon Blueberry Dessert
This no-bake lemon blueberry dessert is layered with creamy lemon filling, blueberry pie topping, and Cool Whip over a buttery graham cracker crust—perfect for summer.
- Prep Time: 30 minutes
- Total Time: ~2½ hours to overnight
- Yield: About 20 squares
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
3 cups graham cracker crumbs
¾ cup melted butter
2 (8 oz) packages cream cheese, room temperature
1 cup granulated sugar
⅓ cup lemon juice
1 cup 2% milk
1 (3.4 oz) box instant lemon pudding mix
21 oz can blueberry pie filling
16 oz Cool Whip (thawed)
Instructions
Mix graham cracker crumbs with melted butter, reserving ½ cup for topping. Press remaining mixture into a 13×9″ pan and chill.
In a bowl, beat cream cheese and sugar until smooth and fluffy.
Mix in lemon juice and milk until combined, then add pudding mix and beat until thickened.
Spread lemon filling evenly over the chilled crust.
Spoon blueberry pie filling on top and smooth into an even layer.
Spread Cool Whip over the blueberry layer.
Sprinkle reserved graham crumbs on top.
Chill for at least 2 hours or overnight for best results.
Notes
Use homemade blueberry sauce or fresh sweetened blueberries for a fresher twist.
Add lemon zest to the filling for more citrus brightness.
Can be halved and made in an 8×8 pan or layered into ramekins.
Swap Cool Whip with stabilized whipped cream for a homemade touch.
Serve cold—this dessert does not require reheating.
