When it’s hot outside, who really craves a warm dessert? Eh, can’t say that’s our go-to when we’re burning up. That’s why this Blueberry Lemon Delight is so lovely! It’s cool, calm, and creamy and filled with sweet blueberry and tart lemon flavors for the most ideally refreshing concoction. Oooo, and we can’t forget that crunchy graham cracker crust! Just pure yum! Cool off and enjoy a bite of some Blueberry Lemon Delight! It’s sure to cool ya down and add a bit of delight to your summer day!
Ingredients
- 3 cups graham cracker crumbs
- 3/4 cup butter, melted
- 2 (8-ounce) packages cream cheese, room temperature
- 1 cup granulated sugar
- 1/3 cup lemon juice
- 1 cup 2% milk
- 1 (3.4-ounce) box instant lemon pudding
- 1 (21-ounce) can blueberry pie filling
- 1 (16-ounce) tub frozen whipped topping, thawed
Directions
Step 1 –Mix the graham cracker crumbs with the butter, reserving 1/2 cup of the mixture for topping.
Step 2 –Press the remaining crumbs in the bottom of a 13×9-inch dish and let the crust set in the fridge while making the filling.
Step 3 –In a large bowl, use an electric hand mixer to beat the cream cheese and the sugar until light and fluffy.
Step 4 –Add the lemon juice and the milk to the cream cheese mixture and mix thoroughly.
Step 5 –Add the instant pudding to the cream cheese mixture and stir until thoroughly mixed. The mixture will be thick.
Step 6 –Dollop the cream cheese mixture onto the crust and gently spread it into an even layer.
Step 7 –Add the blueberry pie filling on top of the cream cheese mixture by the spoonful and gently spread it into an even layer.
Step 8 –Top the blueberry pie filling with the whipped topping and then the reserved graham cracker crumb mixture.
Step 9 –Allow the dessert to set in the refrigerator for at least 2 hours and up to overnight.
Step 10 –Serve.
