Blueberry Lemon Dessert (Print Version)

# Ingredients:

→ Graham Cracker Base

01 - 8 tablespoons butter, melted (1 stick)
02 - 2 tablespoons sugar
03 - 12 full graham crackers

→ Tangy Lemon Filling

04 - 8 ounces of thawed Cool Whip
05 - ½ cup powdered sugar
06 - 8 ounces softened cream cheese
07 - 1½ cups of half and half
08 - 1 package (3.4 oz) of instant lemon pudding

→ Blueberry Topping

09 - One can (21 oz) blueberry pie filling

→ Final Touch

10 - 8 ounces of thawed Cool Whip

→ Optional Extras

11 - Fresh blueberries
12 - Lemon zest or slices
13 - Crushed graham crackers

# Instructions:

01 - Add graham crackers and sugar to a food processor, pulsing until everything turns into fine crumbs. Slowly drizzle in the melted butter on a low setting until all crumbs are soaked.
02 - Spread the buttery cracker crumbs evenly at the bottom of a 9x13 baking dish. Firmly press down to create a solid base. Freeze it for about 20 minutes so it firms up.
03 - In a medium-sized bowl, stir together the half and half with the lemon pudding mix using a whisk. Let it sit for a bit—about 5 minutes—so it thickens.
04 - Use a mixer to beat the cream cheese and powdered sugar in a large bowl until it's completely smooth without clumps.
05 - Pour the thickened pudding mixture into the cream cheese mix. Blend everything on a low speed until it becomes one smooth layer.
06 - Fold the Cool Whip gently into the lemon and cream cheese blend using a spatula until it looks uniform with no white streaks.
07 - Pull the crust from the freezer and evenly smooth the lemon-cream cheese mix over it. Spread it all out.
08 - Spoon the blueberry pie filling over the lemon layer and spread it out carefully. It's okay if it doesn't reach the very edges.
09 - Spread the leftover Cool Whip over the blueberry layer as the final step.
10 - Cover the dish with either plastic wrap or a matching lid. Chill it for a minimum of 8 hours or ideally overnight so it firms up nicely.
11 - Before serving, dress it up with crushed graham crackers, lemon slices, or fresh blueberries if you want. Then cut into squares and enjoy!

# Notes:

01 - Both salted and unsalted butter work fine. Pick what you like!
02 - Using 12 graham crackers will yield around 1.5 cups when crushed finely.
03 - Swap the graham crackers for crushed Oreos, Nilla wafers, shortbread, or Teddy Grahams. Ensure you get 1.5 cups of crumbs.
04 - Skip the last Cool Whip layer if you'd prefer the blueberry topping as your final presentation.

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