Lemon Blueberry Delight
A bright, creamy layered dessert with sweet blueberries, lemon flavor, and a buttery crumb crust. This chilled treat is refreshing, easy to make ahead, and perfect for spring gatherings, summer cookouts, potlucks, or family desserts.
INGREDIENTS:
2 cups graham cracker crumbs
1/2 cup butter melted
8 oz cream cheese softened
1 cup powdered sugar
8 oz whipped topping thawed
1 can blueberry pie filling 21 oz
1 box instant lemon pudding mix 3.4 oz
1 1/2 cups cold milk
DIRECTIONS:
Line or lightly grease a 9×13-inch baking dish.
In a medium bowl, combine the graham cracker crumbs and melted butter until evenly moistened.
Press the crumb mixture firmly into the bottom of the prepared baking dish.
In a large bowl, beat the cream cheese and powdered sugar until smooth.
Fold in the whipped topping until light and creamy.
Spread the cream cheese mixture evenly over the crust.
In a separate bowl, whisk the lemon pudding mix with cold milk for 2 minutes, until thickened.
Spread the lemon pudding evenly over the cream cheese layer.
Spoon the blueberry pie filling over the top.
Cover and refrigerate for at least 4 hours, or until set.
Slice and serve chilled.