Description
This Lemon Blueberry Dessert Lasagna is a delightful no-bake layered treat featuring tangy lemon pudding, creamy cream cheese, fluffy whipped topping, and fresh blueberries atop a crunchy graham cracker crust. Perfect for summer gatherings or an easy, refreshing dessert that serves twelve.
Ingredients
Scale
Crust
- 1 1/2 cups graham crackers, crushed (about 12 full crackers)
- 1/4 cup sugar
Filling
- 1 package (3.4 oz) lemon pudding mix
- 1/2 cup milk (for the pudding mix)
- 8 oz cream cheese, softened
- 1 container (8 oz) whipped topping
- 1 cup blueberries (fresh or frozen)
Instructions
- Prepare the crust: In a mixing bowl, combine the crushed graham crackers and sugar. Press this mixture evenly into the bottom of a 9×13 inch dish to form the crust layer. Set aside.
- Make the lemon pudding: In another bowl, whisk together the lemon pudding mix and milk until thickened, about 5 minutes. Set aside to chill briefly.
- Blend cream cheese and whipped topping: In a large bowl, beat the softened cream cheese until smooth. Gently fold in the whipped topping until fully combined and creamy.
- Layer the dessert: Spread half of the cream cheese mixture evenly over the graham cracker crust. Spoon half of the lemon pudding over this layer, spreading gently. Add half of the blueberries in an even layer.
- Repeat layers: Add the remaining cream cheese mixture, then the remaining lemon pudding, and top with the rest of the blueberries, distributing evenly.
- Chill: Cover and refrigerate the dessert lasagna for at least 4 hours, or until set and chilled throughout.
- Serve: Slice into 12 servings and enjoy this refreshing, creamy lemon blueberry dessert lasagna.
Notes
- Use fresh or frozen blueberries depending on availability; if frozen, thaw and drain excess liquid to avoid a watery dessert.
- For a stronger lemon flavor, add a teaspoon of lemon zest to the pudding mixture.
- This dessert is best served chilled and consumed within 2 days for optimal freshness.
- To make ahead, prepare up to a day in advance and keep refrigerated.
