Description
A refreshing no-bake dessert featuring a crunchy graham cracker crust, creamy lemon pudding filling, and sweet blueberry topping, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 1 package lemon instant pudding mix (3.4 oz)
- 2 cups cold milk
- 1 cup whipped topping (e.g., Cool Whip)
- 1 cup blueberry pie filling
Instructions
- Crush graham crackers into fine crumbs.
- Mix melted butter with graham cracker crumbs until well combined.
- Press mixture firmly into the bottom of a baking dish to form the crust.
- In a bowl, whisk lemon pudding mix with cold milk until thickened.
- Fold whipped topping into the pudding mixture until smooth and creamy.
- Pour lemon filling over the crust and spread evenly.
- Top with blueberry pie filling, spreading it out evenly.
- Refrigerate for at least 4 hours or overnight to set before serving.
Notes
Chill dessert thoroughly for best texture. Add lemon zest to filling for extra citrus flavor. Use gluten-free graham crackers or sugar-free pudding mix for dietary variations. Fresh blueberries mixed with honey can substitute pie filling.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg