Lemon Blueberry Delight is an easy layered dessert with a graham cracker crust, no bake lemon cheesecake, blueberry pie filling and cool whip topping. A light, fruity, and delicious summer dessert!
This easy, 4-layer dessert actually has many names: Lemon Blueberry Delight, Lemon Blueberry Lush, Lemon Blueberry Yum Yum, Lemon Blueberry Dream, whatever you call it, be sure to put it on your dessert list. It is so creamy, dreamy and good.
The buttery golden graham cracker crust, the soft yellow of the lemon pudding and blue of the blueberry pie filling. Lovely!
Throw on some Cool Whip for a bright white topping and add fresh blueberries and lemon zest. So pretty to serve!
Why you will Love This Lemon Blueberry Delight Dessert?
No Bake and Easy to Make – No bake desserts are usually simple recipes that anyone can make. You simply create each layer, and then layer it into a 9×13 baking pan. The only ‘work’ that has to be done is letting it refrigerate for at least 6 hours!
Cool and Creamy! – You will love the luscious texture of this dessert. It is light, fluffy, cool, and creamy.
Feeds a Crowd! – This lemon blueberry delight makes plenty of servings so it is perfect to take to a family gathering, picnic, potluck, or party.
How to Store lemon blueberry delight dessert?
Store any leftovers covered in plastic wrap in the refrigerator for up to five days.
Can I freeze this lemon blueberry dessert?
This no-bake dessert recipe can be kept in the freezer for up to three months.
Can I use a different type of crust for this no-bake lemon blueberry dessert?
You could use Nilla wafers instead of the graham cracker crust for this delicious recipe.
Can I Use Homemade Whipped Cream Instead of Cool Whip?
Yes, you can! To substitute homemade whipped cream for the 16 ounces of Cool Whip that the recipe calls for you will need 4 cups heavy whipping cream, 2 teaspoons vanilla extract, and 1 cup powdered sugar.
Experience the refreshing flavors of our No-Bake Lemon Blueberry Delight dessert. This easy and delightful treat combines zesty lemon and sweet blueberries in a creamy, no-bake dessert that’s perfect for any occasion. Follow our simple recipe to create a light and fruity dessert that will impress your family and friends.
Lemon Blueberry Delight is a great potluck dessert for those summer gatherings and barbecues. Everyone loves it! Enjoy my friends!
Lemon Blueberry Delight
Course: DessertCuisine: AmericanDifficulty: Easy12
servings25
minutes6
hours25
minutesLemon Blueberry Delight is an easy layered dessert with a graham cracker crust, no bake lemon cheesecake, blueberry pie filling and cool whip topping. A light, fruity, and delicious summer dessert
Ingredients
- For Graham Cracker Crust:
12 whole graham crackers
2 tablespoons granulated sugar
8 tablespoons (1 stick) butter melted
- For 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
- For Blueberry Layer:
1 can (21 oz) blueberry pie filling
16 ounces Cool Whip thawed, (divided into 1 container for cheesecake layer and 1 for topping)
Directions
- To make crust:
- Line a 9×13 baking dish with parchment paper. Lightly spray with nonstick cooking spray. Set it aside
- Place the graham crackers and sugar into a food processor and run at high speed until the crackers are in very fine crumbs. Turn the processor down to low speed, and slowly pour in the melted butter. Continue processing until all the crumbs are coated in the butter.
- Evenly spread and press the buttered crumb mixture into the bottom of the prepared baking dish. Place the baking dish in the refrigerator while you prepare the cheesecake layer.
- To make lemon cheesecake filling:
- In a medium bowl, use a whisk to combine the lemon instant pudding and half and half milk until it is combined well and starts to thicken. Allow it to sit for 5 minutes so it can get even thicker.
- In a large bowl, beat the cream cheese and powdered sugar until smooth and no lumps remain in the mixture.
- Add in the thickened lemon pudding and blend on low speed to combine.
- Add the Cool Whip and stir with a wooden spoon or silicone spatula until combined well.
- Remove the baking dish from the refrigerator and evenly spread the cheesecake filling over the crust.
- Spread the blueberry pie filling on top of the cheesecake layer.
- Spread the remaining of Cool Whip over the blueberry layer. Cover the pan with plastic wrap. Refrigerate for at least 6 hours or up to overnight is even better.
- When ready to serve, you can garnish each slice or the layered dessert with fresh blueberries and or lemon slices and lemon zest if desired.
