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. Set aside 1/2 cup for optional topping. Press the crumbs into the bottom of a 13 x 9 dish, and let the crust set up in the fridge.
- Lemon Layer: In a large bowl, beat cream cheese and sugar until light and fluffy. Add lemon juice and milk, mix thoroughly. Add dry pudding mix and beat until well combined. Spread this lemon mixture over the crust.
- Blueberry Layer: Spoon blueberry pie filling over the lemon layer, spreading gently to cover evenly.
- Topping: Spread the thawed whipped topping over the blueberry layer. Sprinkle the reserved graham cracker crumbs on top.
- Allow the dessert to set up in the refrigerator for at least 2 hours before serving. Keep refrigerated and enjoy!
- Prep Time: 30 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 244 kcal
- Sugar: 19g
- Sodium: 237mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 38mg