Lemon Blueberry No-BakeCourse: DessertDifficulty: Easy
1 sleeve of graham crackers (crushed into crumbs)
1/2 cup melted butter
2 – 8oz packages of cream cheese (room temperature)
1 cup sugar
1/4 cup lemon juice
1 cup milk
3.4oz box instant lemon pudding
21oz blueberry pie filling (or any pie filling you enjoy)
8oz whipped cream topping thawed
- In a 9×13 baking dish add the graham cracker crumbs and melted butter, stir to combine the press on the bottom of the dish to form a crust. Place in the fridge while you work on the next steps
- In a large bowl combine the cream cheese and sugar until fluffy. Add lemon juice and milk mix well. Add pudding mix and stir to combine.
- Spread cream cheese mixture over the top of the crust. Spread the pie filling over the top of the cream cheese mixture. Lastly spread the cool whip whipped topping on top.
- Refrigerate for at least 2 hours. Enjoy