Lemon Blueberry Delight (Print Version)
# Ingredients:
→ Graham Cracker Crust
01 -
12 whole graham crackers
02 -
2 tablespoons granulated sugar
03 -
8 tablespoons (1 stick) butter, melted
→ Lemon Cheesecake Layer
04 -
1 box (3.4 oz) instant lemon pudding
05 -
1½ cups half and half
06 -
8 ounces cream cheese, softened
07 -
½ cup powdered sugar
08 -
8 ounces Cool Whip, thawed
→ Blueberry Layer
09 -
1 can (21 oz) blueberry pie filling
→ Top Layer
10 -
8 ounces Cool Whip, thawed
→ Optional Garnishes
11 -
Crushed graham crackers
12 -
Fresh blueberries
13 -
Lemon slices or zest
# Instructions:
01 -
Place the graham crackers and sugar into a food processor and run at high speed until the crackers are in very fine crumbs. Turn the processor down to low speed, and slowly pour in the melted butter. Continue processing until all the crumbs are coated in the butter.
02 -
Firmly press the crumbs into the bottom of a 9x13 baking pan, creating an even layer. Place in the freezer for 20 minutes to set.
03 -
In a medium bowl, use a whisk to combine the lemon instant pudding and half and half until well mixed and beginning to thicken. Let it sit for 5 minutes to thicken further.
04 -
In a separate larger bowl, beat the cream cheese and powdered sugar with an electric mixer until smooth and no lumps remain.
05 -
Add the thickened lemon pudding to the cream cheese mixture and blend on low speed until fully combined.
06 -
Gently fold in 8 ounces of Cool Whip with a wooden spoon or silicone spatula until well combined and no white streaks remain.
07 -
Remove the crust from the freezer and evenly spread the lemon cheesecake mixture over the top of the crust in an even layer.
08 -
Carefully spoon the blueberry pie filling over the lemon layer and spread it out evenly. It may not reach all the way to the edges, which is fine.
09 -
Spread the remaining 8 ounces of Cool Whip over the blueberry layer, covering the entire surface.
10 -
Cover the pan with plastic wrap or a lid and refrigerate for at least 8 hours or preferably overnight to allow the layers to set properly.
11 -
When ready to serve, garnish the dessert with optional crushed graham crackers, fresh blueberries, and/or lemon slices if desired. Cut into squares and enjoy!
# Notes:
01 -
You can use salted or unsalted butter depending on your preference.
02 -
The 12 whole graham crackers should make about 1.5 cups of finely ground crumbs.
03 -
Alternative cookies like Teddy Grahams, Oreos, animal crackers, Nilla wafers, or shortbread can be substituted for graham crackers. Just measure 1.5 cups of crumbs after crushing.
04 -
The final layer of Cool Whip is optional. You can leave the blueberry pie filling as the top layer if preferred.