Description
No-Bake Lemon Dazzling Blueberry Cream Cake is a vibrant, layered dessert with a graham cracker crust, creamy lemon filling, sweet blueberry topping, and fluffy whipped finish. This easy, oven-free treat is perfect for warm-weather entertaining, holidays, or when you need a refreshing dessert that wows.
Ingredients
- For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- For the lemon cream layer:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1 cup cold milk
- 1 (3.4 oz) box instant lemon pudding mix
- For the blueberry layer:
- 1 (21 oz) can blueberry pie filling
- For the topping:
- 1 container (8 oz) whipped topping, thawed
- Extra graham cracker crumbs, for garnish (optional)
Instructions
- Mix graham cracker crumbs and melted butter until fully combined.
- Press mixture into the bottom of a 9x13-inch pan. Reserve a small amount for garnish. Chill while preparing the filling.
- In a bowl, beat cream cheese and sugar until smooth. Add lemon juice and milk, mix until combined.
- Add pudding mix and beat until thickened.
- Spread lemon filling over crust.
- Carefully spoon and spread blueberry pie filling over lemon layer.
- Top with whipped topping, spreading evenly.
- Sprinkle with reserved graham cracker crumbs.
- Cover and refrigerate for at least 2 hours or overnight before serving.
Notes
- Swap blueberry pie filling with cherry or raspberry for variety.
- Fresh berries can be added on top for a vibrant look.
- Use low-fat cream cheese and whipped topping for a lighter version.
- Homemade whipped cream works—just stabilize it with powdered sugar.
- For clean slices, use a warm knife and wipe between cuts.
