Blueberry Lemon Layer Dessert is a creamy layer dessert that’s perfect for summer. The combination of blueberries and lemons is wonderfully sweet and tart.
Easy No-Bake Dessert
This wonderfully creamy summer dessert is no-bake. I love that there’s no need to turn the oven on. It’s the perfect choice for a hot day when you want something sweet but don’t want to turn the oven on.
4 Delicious Layers
- Graham Cracker Crust- there’s something about a graham crackers crust that’s just so perfect for layer desserts.
- Lemon Layer– A box of instant lemon pudding mix and some lemon zest give lots of bright, fresh lemon flavor to this dessert. With the addition of cream cheese, Cool Whip, and half-and-half, it is wonderfully rich and creamy.
- Blueberry Layer– A can of blueberry pie filling is used for this layer. So simple and delicious.
- Cool Whip Topping– a layer dessert needs a Cool Whip topping! It’s the perfect creamy finish!
Make-Ahead and Storage
This no-bake dessert needs to be refrigerated for at least 2 hours before serving and it can be made up to 2 days in advance. Leftovers will keep in the refrigerator for 2 to 3 days. Cover well with plastic wrap.
Recipe Tips
- Fresh whipped cream can be substituted for Cool Whip.
- Garnish with fresh blueberries and lemon slices for a finishing touch.
This Blueberry Lemon Layer Dessert is such a cool and creamy dessert and it’s perfect for the warm summer months, but it can be enjoyed anytime of year!
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Pin ItMore Layer Desserts
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Blueberry Lemon Layer Dessert
Ingredients
Crust
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 8 tablespoons butter, melted (I use salted)
Lemon Layer
- 1 (3.4-ounce) box instant lemon pudding
- 1½ cups half-and-half
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 8 ounces Cool Whip
- 1 teaspoon lemon zest
Blueberry Layer
- 1 can blueberry pie filling
Topping
- 8 ounces Cool Whip
Instructions
- In a large bowl, stir together graham cracker crumbs, sugar, and butter. Press into bottom of a 9×13-inch baking dish. Freeze for 15 minutes or refrigerate for 30.
- Once crust is ready, whisk together instant lemon pudding and half-and-half until it starts to thicken.
- In a separate bowl, use a hand-held electric mixer to beat cream cheese and powdered sugar until smooth.Add to bowl with lemon pudding and with mixer on low, mix together.
- Add Cool Whip and lemon zest and use a rubber spatula to fold the Cool Whip into the lemon mixture.Spread on top of crust.
- Spread blueberry pie filling on top of lemon mixture.
- Spread remaining Cool Whip on top.Cover with plastic wrap and refrigerate at least 2 hours before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
