Lemon Blueberry Delight
📝 Step-by-Step Instructions
- Make the Crust:
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar until it feels like wet sand. 🥣
- Press the mixture firmly into the bottom of a 9×13-inch (or 8×8-inch for extra thick layers) baking dish to form an even crust.
- Place in the refrigerator for 15 minutes to set. ❄️
- Whip the Cream:
- In a chilled bowl, beat the heavy whipping cream on high speed until stiff peaks form. Set aside. (Skip if using thawed Cool Whip). ☁️
- Mix the Lemon Cream Layer:
- In a separate large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. 🧀
- Add the lemon zest and fresh lemon juice, beating until well incorporated. 🍋
- Gently fold in the whipped cream (or Cool Whip) using a spatula until fully combined and light. 🥣
- Assemble the Layers:
- Spread half of the blueberry pie filling (or fresh blueberry mixture) over the chilled graham cracker crust. 🫐
- Carefully spoon the creamy lemon filling over the blueberry layer, spreading it flat with an offset spatula. 🍋
- Top with the remaining blueberry filling and shower generously with fresh blueberries! 🫐✨
- Chill & Serve:
- Cover dish tightly with plastic wrap and chill in the refrigerator for at least 4 hours (overnight is best for clean slices!). ❄️
- Garnish each slice with a fresh lemon slice and an extra graham cracker, then serve cold! 😋
