Description

Lemon Blueberry Lasagna is a refreshing no-bake layered dessert made with creamy lemon filling, sweet blueberries, and a buttery cookie crust. This chilled summer dessert is light, fruity, and perfect for potlucks, holidays, parties, or easy make-ahead entertaining.

Ingredients

For the Crust:

36 golden sandwich cookies or 2 cups graham cracker crumbs
1/2 cup melted butter

For the Cream Cheese Layer:

8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups whipped topping, divided

For the Lemon Layer:

2 boxes instant lemon pudding mix (3.4 ounces each)
3 cups cold milk
1 tablespoon lemon zest
2 tablespoons fresh lemon juice

For the Blueberry Layer and Topping:

1 can blueberry pie filling or 2 cups blueberry sauce
1 cup fresh blueberries
Additional whipped topping for garnish
Lemon slices or lemon zest, optional

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Instructions

Crush the cookies or graham crackers into fine crumbs and combine with melted butter.
Press the crumb mixture firmly into the bottom of a 9×13-inch baking dish. Refrigerate while preparing the filling.
In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
Fold 1 cup of whipped topping into the cream cheese mixture until light and fluffy.
Spread the cream cheese layer evenly over the chilled crust.
In another bowl, whisk lemon pudding mix with cold milk until thickened.
Stir in lemon zest and lemon juice for extra citrus flavor.
Spread the lemon pudding mixture evenly over the cream cheese layer.
Spoon blueberry pie filling or blueberry sauce over the lemon layer.
Scatter fresh blueberries evenly on top.
Spread the remaining whipped topping over the dessert.
Garnish with extra blueberries, lemon zest, or lemon slices if desired.
Refrigerate for at least 4 hours or overnight before slicing and serving.

Notes

Chilling overnight helps the layers firm up for cleaner slices and better flavor. Homemade blueberry sauce and whipped cream can be used for an even fresher dessert. Keep refrigerated until ready to serve.