Description
This no-bake lemon blueberry cake is the ultimate refreshing summer dessert! Made with layers of graham cracker crust, creamy lemon pudding, and sweet blueberry filling, it’s a simple, crowd-pleasing treat perfect for warm days.
Ingredients
Units
Scale
For the Layers:
- 1/3 cup lemon juice
- 1 cup granulated sugar
- 1 box (3.4 oz) lemon instant pudding mix
- 1 cup milk
- 8 oz Cool Whip (or whipped topping)
- 3/4 cup butter, melted
- 2 cups crushed graham crackers (about 12 sheets)
For the Blueberry Filling:
- 1 can (21 oz) blueberry pie filling
Instructions
- Prepare the Crust:
- In a bowl, combine crushed graham crackers, melted butter, and 2 tablespoons of sugar. Mix until the texture resembles wet sand.
- Press the mixture firmly into the bottom of a 9×13-inch dish to form the crust. Place in the fridge to set for 15 minutes.
- Make the Lemon Filling:
- In a medium bowl, whisk together the lemon instant pudding mix, lemon juice, milk, and granulated sugar until smooth and thickened (about 2-3 minutes). Gently fold in the Cool Whip to create a creamy filling.
- Assemble the Cake:
- Spread half of the lemon filling over the chilled graham cracker crust.
- Add an even layer of blueberry pie filling on top.
- Spread the remaining lemon filling over the blueberries to complete the layers.
- Chill the Cake:
- Cover the dish with plastic wrap and refrigerate for at least 2 hours (or up to overnight) to allow the layers to set and the flavors to meld.
- Serve:
- Garnish with additional Cool Whip, fresh blueberries, or lemon zest, if desired. Slice into squares and serve chilled.
Notes
- Substitute graham crackers with vanilla wafers or shortbread cookies for a fun twist.
- Fresh blueberries can be added as a garnish for extra texture and flavor.
- Leftovers can be stored in the fridge for up to 3 days in an airtight container.
- Prep Time: 30 minutes
- chill time: 2 hours
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
