Lemon Blueberry Layers (Print Version)

An irresistible no-bake treat with layers of graham crackers, tangy lemon cream, sweet blueberries, and airy whipped topping. Great for warm weather gatherings!

# Ingredients:

→ Graham Cracker Crust

01 - A dozen full graham crackers
02 - 2 spoonfuls of white sugar
03 - 8 tablespoons (1 stick) of butter, melted

→ Lemon Cheesecake Layer

04 - One box (3.4 oz) instant lemon pudding mix
05 - 1 and 1/2 cups of half-and-half
06 - One 8-ounce package of softened cream cheese
07 - 1/2 cup of powdered sugar
08 - An 8-ounce tub of Cool Whip, already thawed

→ Blueberry Layer

09 - A 21-ounce can of blueberry pie filling

→ Top Layer

10 - 8 ounces of Cool Whip, thawed and ready to use

→ Optional Garnishes

11 - Graham crackers, crushed into crumbs
12 - Fresh blueberries
13 - Slices of lemon or grated lemon peel

# Steps:

01 - Put the graham crackers and sugar into your food processor. Blend on high until the crackers are crumbly and super fine. While it's running on a lower speed, drizzle in the melted butter slowly. Keep it blending until all the crumbs are moist with butter.
02 - Spread and firmly push the buttery crumbs into a 9x13 pan, creating an even flat layer. Stick it in the freezer for 20 minutes to harden.
03 - In a medium-sized bowl, whisk the lemon pudding mix and half-and-half until they've combined well and thickened up. Let it sit for a few minutes so it can thicken even more.
04 - In a bigger bowl, mix the softened cream cheese with the powdered sugar. Use an electric mixer to make it super smooth and creamy.
05 - Pour the thick lemon pudding into the cream cheese mixture. Use the mixer on a low setting until both are completely blended.
06 - Grab a spoon or spatula, and gently fold 8 ounces of the Cool Whip into the mixture. Stir until it’s completely combined and you don’t see any streaks of white left.
07 - Get the crust out of the freezer and spread the lemon cheesecake filling across it. Make sure the layer is nice and even.
08 - Carefully spoon out the blueberry pie filling and spread it gently over the lemon layer. It's okay if it doesn’t cover all the edges.
09 - Take the remaining 8 ounces of Cool Whip and spread it over the blueberry filling. Make sure it covers everything.
10 - Cover the pan with either plastic wrap or a lid. Let it chill in the fridge for at least 8 hours, or ideally overnight, so all the layers set.
11 - Before serving, add any decorations like crushed graham crumbs, fresh berries, or slices of lemon if you’d like. Then cut it into squares and enjoy!

# Helpful Notes:

01 - You can pick salted or unsalted butter—whichever you prefer.
02 - 12 graham crackers equal roughly 1.5 cups when crushed finely.
03 - You can swap graham crackers for other cookies like Oreos, Nilla wafers, or shortbread. Just make sure to crush them to make about 1.5 cups.
04 - You don’t have to add the final Cool Whip layer. If you like, you can leave the blueberry filling as the top.

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