1. Can I make this No Bake Lemon Blueberry Dessert ahead of time?

Yes, this dessert is perfect for making ahead of time! In fact, it tastes even better after being refrigerated for several hours or overnight. The flavors have time to meld together, and the layers set perfectly, making it a great option for parties or family gatherings.

Can I use fresh blueberries instead of blueberry pie filling?

While fresh blueberries are delicious, they don’t provide the same consistency or sweetness as blueberry pie filling. For the best results, it’s recommended to use canned blueberry pie filling, but if you prefer fresh blueberries, you can make your own blueberry compote to add a homemade touch.

Is there a way to make this dessert gluten-free?

Yes, you can easily make this dessert gluten-free by substituting the graham cracker crumbs with gluten-free graham crackers or using a gluten-free cookie crust. Be sure to check that all other ingredients, like the whipped topping and pudding, are also gluten-free.

How do I store leftovers of this No Bake Lemon Blueberry Dessert?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure it stays chilled, and the dessert will retain its creamy texture. However, note that the graham cracker crust may soften over time.

No Bake Lemon Blueberry Dessert - Easy & Refreshing

Name: No Bake Lemon Blueberry Dessert
Prep time: 30 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 3 cups graham cracker crumbs; 3/4 cup butter, melted; 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; 21 oz. can blueberry pie filling; 16 oz. tubs frozen whipped topping, thawed

Description

No Bake Lemon Blueberry Dessert combines the tartness of lemon with the sweetness of blueberries, layered over a buttery graham cracker crust. Perfect for hot days, it’s a refreshing treat that’s quick to make and easy to serve. This dessert is ideal for gatherings and can be prepared ahead of time, making it the perfect no-bake option for any occasion.

Ingredients

Scale

3 cups graham cracker crumbs
3/4 cup butter, melted
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
21 oz. can blueberry pie filling
16 oz. tubs frozen whipped topping, thawed

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Instructions

Mix graham cracker crumbs with melted butter. Set aside 1/2 cup of the crumbs for the topping. Press remaining crumbs into the bottom of a 13×9-inch dish and refrigerate to set the crust.
In a large bowl, beat cream cheese and sugar until smooth. Add lemon juice and milk, mixing thoroughly. Gradually add dry lemon pudding mix and beat until fully combined. The mixture will be thick.
Drop the lemon mixture by dollops onto the crust and spread evenly. This thickness helps prevent the blueberries from sinking.
Spread the blueberry pie filling evenly over the lemon layer using a spoon to avoid disrupting the layers.
Top with the thawed whipped topping and optional reserved graham cracker crumbs.
Refrigerate for at least 2 hours, preferably overnight, to allow the dessert to set. Serve chilled.

Notes

For a gluten-free version, substitute the graham crackers with a gluten-free crust.
Make sure the pudding mixture is thick before spreading to avoid a runny consistency.
This dessert is best served cold, so make sure to refrigerate it for a few hours before serving.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-bake
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 244 kcal
Sugar: 14g
Sodium: 252mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 2g
Cholesterol: 28mg