Description
Lemon Blueberry Lasagna is a no-bake, refreshing layered dessert featuring a buttery graham cracker crust, creamy lemon filling made with lemon instant pudding and cream cheese, and a fresh blueberry topping. Perfectly chilled and bursting with citrus and berry flavors, this dessert is ideal for a quick, easy treat or a crowd-pleaser at gatherings.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Lemon Filling
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 (3.4 oz) box lemon instant pudding mix
- 1 cup cold milk
- 1 1/2 cups whipped topping (such as Cool Whip)
Blueberry Topping
- 1 1/2 cups fresh blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice (optional, for extra tang)
Instructions
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir the mixture until the crumbs are evenly coated with butter, ensuring a solid base for the crust.
- Form the Crust Layer: Press the crumb mixture firmly into the bottom of a 9×13-inch baking dish to create an even crust layer. Place the dish in the refrigerator to chill while you prepare the filling.
- Make the Lemon Layer: In a separate bowl, beat softened cream cheese and powdered sugar together until the mixture is smooth and creamy, which creates a rich base for the lemon flavor.
- Prepare the Lemon Pudding: In another bowl, whisk together the lemon instant pudding mix and cold milk until the mixture thickens, about 2 minutes, for a creamy consistency.
- Combine Filling Components: Gently fold the whipped topping into the thickened lemon pudding mixture, being careful to keep the mixture airy and light for a fluffy texture.
- Assemble Lemon Layer: Spread the creamy lemon filling evenly over the chilled graham cracker crust in the baking dish.
- Prepare Blueberry Topping: In a small bowl, toss fresh blueberries with granulated sugar and optional lemon juice to macerate, enhancing their flavor and juiciness.
- Add Blueberry Topping: Evenly spread the sugared blueberries over the lemon filling, creating a vibrant, colorful top layer.
- Chill the Lasagna: Cover the assembled dessert with plastic wrap or foil, and refrigerate for at least 4 hours, preferably overnight, to allow the layers to set and flavors to meld.
- Serve: Cut into squares and serve chilled. Enjoy the refreshing, creamy lemon and fresh blueberry dessert with a crisp graham cracker crust.
Notes
- For best flavor and texture, chill the dessert overnight.
- You can substitute whipped topping with freshly whipped cream for a more natural taste.
- Lemon juice in the blueberry topping is optional but adds extra tanginess.
- Ensure the cream cheese is fully softened for a smoother filling.
- This dessert is best served cold and consumed within 2-3 days of preparation.
