Recipe of the Month
No Bake Lemon Blueberry Delight
Ingredients
· 3 cups graham cracker crumbs
· 3/4 cup butter, melted
· 2 - 8 oz. pkg. cream cheese, room temperature
· 1 cup granulated sugar
· 1/3 cup lemon juice
· 1 cup 2% milk
· 3.4 oz. box instant lemon pudding
· 21 oz. can blueberry pie filling
OR use homemade Blueberry pie filling
6 cups Blueberries, fresh or frozen, 2 tbsp Lemon juice, 1/3 cup Cornstarch, 1 cup Granulated sugar, 1 Pinch Salt
Add blueberries to a large pot. Add the sugar, cornstarch, lemon juice, and salt, then toss to combine.
Heat and stir over medium-high heat until the berries have softened and the cornstarch thickens and turns translucent. Around 10-15 minutes.
· 16 oz. tubs frozen whipped topping, thawed
Instructions
1. Mix graham cracker crumbs with butter. Set aside 1/2 cup for optional topping. Press crumbs in bottom of a 13 x 9 dish, and let crust set up in the fridge while you work on the next layer.
2. If you are making Homemade Blueberry Pie Filling – Make that now so it can cool while you are prepping the lemon layer. If you are using a can, disregard and continue!
3. In a large bowl, beat mix cream cheese and sugar until light and fluffy. Add the lemon juice and milk, mix thoroughly. Add dry pudding last, beat until thoroughly mixed. Batter will be thick. Drop by dollops onto the crust and spread gently into an even layer.
4. Drop pie filling on top of lemon layer by spoonful's to reduce having to spread it. Gently spread into an even layer.
5. Top with frozen whipped topping layer and optional reserved graham cracker crumbs.
6. Allow dessert to set up in refrigerator for at least 2 hours. Keep refrigerated and enjoy!
