This Blueberry Lemon Icebox Dessert is a cool, creamy, no-bake summer treat made with lemon filling, blueberry pie filling, graham crackers, and whipped topping.
In a medium bowl, combine the melted butter and graham cracker crumbs until well mixed. Reserve a small amount of crumbs for topping, if desired.
Press the mixture evenly into the bottom of a 9x13-inch baking dish, pressing it slightly up the sides to create a crust edge.
In a large bowl, beat the whipped cream cheese and granulated sugar together until smooth and creamy.
Add the milk, lemon juice, and instant lemon pudding mix. Continue mixing until all ingredients are fully combined and the filling is smooth.
Spread the lemon filling evenly over the prepared graham cracker crust.
Spoon dollops of blueberry pie filling over the lemon layer. Gently spread the blueberry filling across the top, being careful not to mix the layers together.
Add dollops of Cool Whip over the blueberry layer and gently spread it into an even layer.
Sprinkle the reserved graham cracker crumbs over the top for a finishing touch, if desired.
Cover and refrigerate for at least 2 hours before serving to allow the layers to set.
Slice, serve, and enjoy this creamy, lemony blueberry dessert!
Tip: For the best flavor and texture, make this dessert the day before and let it chill overnight. The flavors blend together beautifully, and the graham cracker crust softens slightly into a delicious, cake-like texture. ❤️