How about let’s NOT turn the oven on today. No bake desserts are fantastic and No Bake Lemon Blueberry Dessert is no exception. Tart lemon meets sweet blueberry with added goodness of cream cheese and a graham cracker crust. Easy to make (easier to eat) and fun to serve with the pretty layers.
Materials
Instructions
Calories: 244kcal | Carbohydrates: 36g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 252mg | Potassium: 46mg | Fiber: 1g | Sugar: 14g | Vitamin A: 332IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
Materials
- 3 cups graham cracker crumbs
- 1/2 cup butter (1 stick), melted
- 2 - 8 oz. pkg. cream cheese, room temperature
- 1 cup sugar
- 3.4 oz. box instant lemon pudding
- 5 Tbsp. lemon juice
- 21 oz. can blueberry pie filling
- 16 oz. tubs frozen whipped topping, thawed
Instructions
- Mix graham cracker crumbs with butter. Set aside 1/2 cup for optional topping. Press crumbs in bottom of a 13 x 9 dish.
- In a large bowl, thoroughly mix cream cheese and sugar until light and fluffy. Add the dry pudding mix and lemon juice. Pour onto the crust and spread into an even layer.
- Drop pie filling on top of lemon layer by spoonfuls to reduce having to spread it. Gently spread into an even layer.
- Top with frozen whipped topping layer and optional reserved graham cracker crumbs.
- Allow dessert to set up in refrigerator for at least 2 hours. Keep refrigerated and enjoy!
Calories: 244kcal | Carbohydrates: 36g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 252mg | Potassium: 46mg | Fiber: 1g | Sugar: 14g | Vitamin A: 332IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg