Ingredients
Scale
- 12 whole graham crackers
- 2 tablespoons granulated sugar
- 8 tablespoons butter (melted)
- 1 box (3.4 oz) instant lemon pudding
- 1½ cups half and half
- 8 ounces cream cheese (softened)
- ½ cup powdered sugar
- 16 ounces Cool Whip (thawed)
- 1 can (21 oz) blueberry pie filling
Instructions
- For the crust: Crush graham crackers with sugar in a food processor; mix in melted butter. Press firmly into a 9×13 baking pan and freeze for 20 minutes.
- For the lemon layer: Whisk together lemon pudding mix and half and half until thickened. Let sit for 5 minutes.
- For the cream cheese layer: Beat softened cream cheese with powdered sugar until smooth; blend in lemon pudding mixture.
- Fold in half of the Cool Whip; spread over the crust.
- Pour blueberry pie filling on top and gently spread.
- Layer remaining Cool Whip over blueberries; cover and refrigerate for at least 8 hours or overnight.
- Prep Time: 30 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: Chill overnight for enhanced flavor. Use fresh blueberries for a lighter variation. Substitute graham crackers with gluten-free options to accommodate dietary needs.