This is a quick no bake layered dessert that's always a hit. The surprise is the tangy taste of the lemony cheesecake layer. A handful of items from the grocery store and a pint of fresh blueberries is all you need.
Blueberry Surprise
2 pre-made graham cracker pie shells
(OR:
2 cups crushed graham cracker crumbs
1/2 cup sugar
8 tablespoons butter)
24.3 oz tub of No Bake Cheesecake Filling (usually near cream cheese in the dairy aisle)
6 oz lemon jello powder
21 oz can Blueberry Pie filling
1 1/2 c fresh blueberries
8 oz Cool Whip style whipped topping
Assembly Instructions
1)Bottom Layer:Crust
If you don't want to bother crushing crackers and melting butter, buy a couple of pre-made graham crusts. Dump them into the deep 9x13 dish and press firmly. Refrigerate 5-10 minutes before filling.
2 pre-made graham cracker pie shells
OR:
2 cups crushed graham cracker crumbs
1/2 cup sugar
8 tablespoons unsalted butter
melted
Make your own crust by combining the graham cracker crumbs, sugar and melted butter in a small bowl. Press the mixture into the bottom of a deep 9x13 baking dish. Refrigerate the crust while you mix the cheesecake layer.
2)Lemon Cheesecake Layer::
In a separate bowl, combine the cream cheese filling with 6 oz lemon jello powder and until smooth. Fold in 1 cup of the whipped cream. Spread the mixture evenly over the graham cracker crust.
3)Blueberry Layer:
21 oz. can blueberry pie filling
1 1/2 c fresh blueberries (save a few to drop on top before serving)
Spoon the blueberry filling evenly over the cheesecake mix.
4)Whipped Cream
Gently spread the remaining whipped cream over the blueberry layer. Use a spatula to smooth out the whipped cream.
Cover with plastic wrap and chill in the refrigerator for at least 6 hours.
Before serving, garnish the top with a few more blueberries.Cut into squares and serve chilled.
