(Also called Blueberry Lush, Blueberry Yum Yum, or Lemon Blueberry Lasagna!)
A showstopping no-bake dessert with layers of buttery crust, creamy lemon filling, juicy blueberries, and whipped topping—light, refreshing, and impossible to resist!
📝 Ingredients *(9×13-inch pan, serves 12-16)*
For the Crust:
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2 cups (200g) graham cracker crumbs (or shortbread cookies)
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½ cup (115g) unsalted butter, melted
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2 tbsp sugar (optional)
For the Cream Cheese Layer:
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8 oz (225g) cream cheese, softened
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1 cup (120g) powdered sugar
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1 tsp vanilla extract
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1 cup (240ml) whipped topping (Cool Whip or homemade)
For the Lemon Layer:
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2 (3.4 oz) boxes instant lemon pudding mix
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3 cups (720ml) cold milk (whole or 2% for creaminess)
For the Toppings:
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2 cups (300g) fresh blueberries (or blueberry pie filling for a sweeter version)
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2 cups (240ml) whipped topping
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Lemon zest (for garnish)
👩🍳 Instructions
1️⃣ Make the Crust:
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Mix graham crumbs, melted butter, and sugar (if using). Press firmly into a 9×13-inch dish. Chill 15 mins.
2️⃣ Cream Cheese Layer:
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Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in 1 cup whipped topping.
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Spread over crust. Chill 20 mins.
3️⃣ Lemon Pudding Layer:
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Whisk pudding mix + milk for 2 mins until thick. Pour over cream cheese layer. Chill 1 hour.
4️⃣ Assemble & Finish:
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Spread 2 cups whipped topping over pudding.
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Top with blueberries and lemon zest. Chill 4+ hours (or overnight).
💡 Pro Tips
✔ Use frozen blueberries? Thaw and pat dry to avoid soggy layers.
✔ Gluten-free? Swap grahams for GF cookies or almond flour crust.
✔ Extra lemon kick? Add 1 tbsp lemon juice to the cream cheese layer.
🍽️ Serving Ideas
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Cut into squares and garnish with mint leaves.
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Drizzle with lemon curd or white chocolate.
“A burst of summer in every bite—creamy, zesty, and berry-licious!”