Lemon Blueberry Delight Layers (Print Version)
# Ingredients:
→ Bottom Layer
01 -
12 whole graham crackers (approximately 1½ cups, crushed)
02 -
2 tablespoons white sugar
03 -
8 tablespoons unsalted butter, melted
→ Lemon Layer
04 -
1 box (3.4 oz) instant lemon pudding mix
05 -
1½ cups half and half
06 -
8 oz cream cheese, softened
07 -
½ cup powdered sugar
08 -
1 tub (8 oz) Cool Whip, thawed
→ Top Layers
09 -
1 can (21 oz) blueberry pie filling
10 -
1 tub (8 oz) Cool Whip, thawed
# Instructions:
01 -
Crush graham crackers into fine crumbs. Mix with sugar, then stir in melted butter until well combined. Press mixture firmly into the bottom of a 9x13-inch baking dish. Freeze for 20 minutes.
02 -
Whisk lemon pudding mix and half and half for 1 minute. Let sit for 5 minutes to thicken. In another bowl, beat cream cheese and powdered sugar until smooth and creamy. Add thickened pudding to cream cheese mixture and blend until combined. Gently fold in one container of Cool Whip.
03 -
Spread lemon mixture evenly over the chilled crust. Spoon blueberry pie filling over the lemon layer and spread evenly. Top with the second container of Cool Whip, spreading to cover.
04 -
Cover and refrigerate for at least 8 hours or overnight. Optional: Garnish with fresh blueberries or lemon slices before serving.
# Notes:
01 -
Make sure your cream cheese is very soft before mixing to avoid lumps.
02 -
This dessert can be prepared up to 2 days ahead; just keep it covered in the refrigerator.
03 -
For a smaller version, halve the ingredients and use an 8x8-inch pan.
04 -
If you prefer fresh blueberries, cook 3 cups blueberries with ½ cup sugar and 2 tablespoons cornstarch until thickened. Cool completely before using.
05 -
Keep refrigerated until ready to serve and store leftovers in the fridge.