Lemon Blueberry Delight
This Lemon Blueberry Delight is a dessert that combines the tangy zest of lemons with the sweet burst of blueberries, all nestled atop a crumbly graham cracker crust. It's the perfect dessert for those who love a balance of creamy and fruity textures. I first made this dessert for a summer picnic, and it was such a hit that it quickly became a family favorite. It's easy to prepare, making it ideal for busy weeknights or special occasions.
Equipment
Ingredients
Graham Cracker Crust:
- 12 whole graham crackers
- 2 tablespoons granulated sugar
- 8 tablespoons 1 stick butter, melted
Lemon Cheesecake Layer:
- 1 box 3.4 oz instant lemon pudding
- 1½ cups half and half
- 8 ounces cream cheese softened
- 1/2 cup powdered sugar
- 8 ounces Cool Whip thawed
Blueberry Layer:
- 1 can 21 oz blueberry pie filling
- 8 ounces Cool Whip thawed
Instructions
- Blend graham crackers and sugar in a food processor until fine. Add melted butter slowly, processing until crumbs are coated.
- Press crumbs into a 9x13 pan. Freeze for 20 minutes.
- Whisk lemon pudding and half and half until thickened. Let sit for 5 minutes.
- Beat cream cheese and powdered sugar until smooth. Mix in lemon pudding. Fold in Cool Whip.
- Spread lemon cheesecake layer over crust. Top with blueberry pie filling.
- Cover with Cool Whip. Refrigerate 8 hours or overnight. Garnish with graham crackers, blueberries, and lemon slices before serving.
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