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No-Bake Lemon Blueberry Lush

Bright, creamy layers with a sweet-tangy twist come together in a dessert that feels like sunshine on a plate. No oven, no fuss—just simple steps and everyday ingredients you can pull together without breaking a sweat.
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 5 hours 20 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1/2 cup butter melted
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 2 cups whipped topping divided
  • 1 package (3.4 oz) instant lemon pudding mix
  • 2 cups milk cold
  • 1 cup blueberry pie filling or compote
  • extra crumbs or zest for topping

Method
 

  1. Mix graham cracker crumbs with melted butter until combined.
  2. Press the crumb mixture into the bottom of a dish and chill for 15 minutes.
  3. Beat softened cream cheese and powdered sugar until smooth.
  4. Fold in 1 cup of whipped topping into the cream cheese mixture.
  5. Spread the cheesecake layer over the chilled crust.
  6. Whisk instant lemon pudding mix with cold milk until thick.
  7. Spread the pudding layer over the cheesecake layer.
  8. Add a layer of blueberry pie filling on top.
  9. Spread the remaining whipped topping over the blueberry layer.
  10. Chill for 4–6 hours until set.

Notes

Store covered in the refrigerator for up to 3–4 days or freeze for up to 3 months and thaw before serving. Serve chilled as-is or alongside simple meals like grilled dishes or fresh salads for a balanced spread.