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Lemon Blueberry No-Bake Cheesecake
Serves 12 (13×9 dish)
| prepChill 13×9 dish or prepare for assembly | |||
| 3 cups / 180 g graham cracker crumbs | Mix crust, reserve 1/2 cup topping | Press crust in dish, chill | Top with whipped topping & crumbs, chill 2 hrs |
| 3/4 cup / 170 g butter, melted | |||
| 16 oz / 450 g cream cheese, room temperature | Beat cream cheese & sugar until fluffy | Spread filling layer onto crust | |
| 1 cup / 200 g granulated sugar | |||
| 1/3 cup / 80 ml lemon juice | Add lemon juice & milk, mix | ||
| 1 cup / 240 ml 2% milk | |||
| 3.4 oz / 96 g box instant lemon pudding (dry) | Beat in pudding powder | ||
| 21 oz / 595 g can blueberry pie filling | Spread pie filling layer | ||
| 16 oz / 450 g frozen whipped topping, thawed | |||
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