Ingredients

The following ingredients have 4 Servings
  • 8 oz cream cheese (1 block, softened)
  • 1/2 cup lemon juice (freshly squeezed, about 3 large lemons)
  • 2 teaspoons vanilla extract
  • 6.8 oz lemon instant pudding (2 3.4 oz boxes, unprepared)
  • 2 1/2 cups whole milk
  • 16 oz Cool Whip (1 tub, thawed)
  • 3 sleeves graham crackers (about 27-28 graham crackers)
  • 42 oz blueberry pie filling (2 21 oz. cans)
  • lemon zest and fresh blueberries (for garnish)

Instruction

  • Beat cream cheese in a medium mixing bowl until light and fluffy.
  • Add pudding mix, lemon juice, vanilla extract, and milk. Continue beating until fully combined.
  • Add 16 oz. tub of Cool Whip. Beat in until mixture begins to thicken.
  • Place a single layer of graham crackers to cover the bottom of a 9x13 casserole dish.
  • Spread a thin layer of the pudding mixture (aboutâ…• of the mixture) over the graham crackers.
  • Top pudding layer with a layer of blueberry pie filling(about 1 can). Spoon the pie filling in dollops over the pudding layer and then gently spread so that it remains a separate layer on top of the pudding layer.
  • Follow with another thin layer of pudding mixture.
  • Add another layer of graham crackers, then pudding-pie filling-pudding, and a final layer of graham crackers.
  • Top the final layer of graham crackers with the remaining pudding mixture.
  • Place in the freezer for at least 4 hours to set up.
  • Remove from the freezer 15-20 minutes before serving. Top with fresh blueberries and lemon zest.