Description
A tangy, creamy, and juicy layered dessert with a graham cracker crust, zesty lemon pudding, and sweet blueberry filling. Perfect for summer or relaxed gatherings with no oven required.
Ingredients
1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) softened unsalted butter
3 cups whole milk
2 boxes instant lemon pudding mix (1.4 oz each)
3 cups fresh blueberries
1/2 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
4 cups whipped topping (halal-friendly or non-dairy)
1/4 cup additional graham cracker crumbs (for topping)
Instructions
In a bowl, combine graham cracker crumbs and softened butter until moist and crumbly. Press the mixture into a 9×13-inch baking dish, leveling it as the base.
In a large mixing bowl, pour 3 cups milk over the lemon pudding mix and stir until fully dissolved. Wait 5 minutes to gel; spread evenly over the crust.
While pudding sets, combine blueberries, sugar, cornstarch, and cinnamon in a separate bowl. Chill 20-30 minutes to thicken slightly. Spread the blueberry mixture evenly over the cooled pudding.
Top with whipped topping and a light layer of crushed graham cracker crumbs. Refrigerate for at least 4 hours before slicing and serving.
Notes
For a dietary-free option, use vegan whipped topping and ensure the pudding mix is vegan.
Adjust blueberry sweetness by reducing or increasing sugar based on ripeness.
Chill time can be reduced by using a No-Chill Whipped Topping alternative.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (1/16th of the dish)
- Calories: 170
- Sugar: 12g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 23g
- Fiber: 0.2g
- Protein: 2g
- Cholesterol: 20mg