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Lemon Blueberry Dessert
18
| prepPrepare 9×13 baking dish | ||||||
| 1 1/2 cups / 110 g graham cracker crumbs | Mix & press crust | Freeze crust, 15 min | Fold in whipped topping | Spread pudding layer over crust | Top with blueberry filling & remaining topping | Chill 6–8 hrs or overnight |
| 2 tbsp / 25 g granulated sugar | ||||||
| 6 tbsp / 85 g butter, melted | ||||||
| 3.4 oz / 96 g instant lemon pudding | Whisk pudding & half and half, 4–5 min | Combine pudding into cream cheese mixture | ||||
| 1 1/2 cups / 360 ml half and half | ||||||
| 8 oz / 225 g cream cheese, softened | Beat cream cheese & powdered sugar smooth | |||||
| 1/2 cup / 60 g powdered sugar | ||||||
| 8 oz / 225 g whipped topping | ||||||
| 21 oz / 595 g blueberry pie filling | ||||||
| 8 oz / 225 g whipped topping | ||||||
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