Description
A refreshing and creamy layered dessert with a buttery crust, tangy lemon filling, juicy blueberries, and fluffy whipped topping.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1/4 cup chopped pecans (optional)
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 (8 oz) container whipped topping (like Cool Whip), divided
- 1 (3.4 oz) package instant lemon pudding mix
- 1 1/2 cups cold milk
- 1 cup fresh blueberries (or more, to taste)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix flour, melted butter, and chopped pecans. Press into a 9×13 inch baking dish to form the crust.
- Bake crust for 15–20 minutes or until lightly golden. Let cool completely.
- In a medium bowl, beat cream cheese and powdered sugar until smooth. Fold in half of the whipped topping. Spread over cooled crust.
- In another bowl, whisk together lemon pudding mix and cold milk until thickened, about 2 minutes. Spread over cream cheese layer.
- Sprinkle fresh blueberries evenly over the pudding layer.
- Spread remaining whipped topping over the blueberries.
- Chill for at least 2 hours before serving for best results.
Notes
- Use frozen blueberries if fresh are not available—thaw and drain well first.
- For extra lemon flavor, add a teaspoon of lemon zest to the pudding mix.
- This dessert can be made a day ahead and kept refrigerated.