Easy Peasy Lemon Blueberry Squares are the perfect cool and quick dessert to make for a weekend treat or your next group gathering.
Ingredients:
- 3 cups graham cracker crumbs
- 3/4 cup butter, melted
- 2 (8 ounce) packages cream cheese, room temperature
- 1 cup granulated sugar
- 1/3 cup lemon juice
- 1 cup 2% milk
- 3.4 ounce box instant lemon pudding
- 21 ounces can blueberry pie filling
- 1 (16 ounce) tub frozen whipped topping, thawed
Instructions:
- 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 frig while you work on the next layer.
- 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.
- Drop pie filling on top of lemon layer by spoonfuls to reduce having to spread it. Gently spread into an even layer.
- Top with frozen whipped topping layer and optional reserved graham cracker crumbs.
- Allow dessert to set up in refrigerator for at least 2 hours. Keep refrigerated and enjoy!