There’s nothing more
refreshing as a summer dessert than the combination of lemon and blueberry.
This dessert is so easy, you won’t believe it. It’s so delicious, your family
and friends will ask you to make it, again and again.
I used a 7 inch by 11 inch clear glass dish in which to assemble my dessert because the graham crackers
fit very nicely in the bottom. If you don’t have a dish this size, simply use
whatever you have, snapping the graham crackers into pieces that will fit into
the bottom for the “crust.”
Summery Lemon Blueberry Dessert
2 boxes (2.9 oz) lemon “cook
and serve” pudding
2/3 cup sugar
4 egg yolks
2 teaspoons grated lemon peel
(optional)
4 cups water (divided)
1 (8 oz) tub Cool Whip,
thawed
10 graham crackers
1 pint fresh blueberries, rinsed
and dried
1.
In a saucepan,
stir together the dry lemon pudding mix, sugar, egg yolks, lemon peel, and 1/2
cup water until smooth. Make sure all of the pudding mix is well-incorporated. Add
the additional 3 1/2 cups water and stir to combine. Cook over medium heat,
stirring constantly, until pudding comes to a boil and thickens. Set aside to
cool.
2.
Add Cool Whip to
the cooled pudding mixture and stir until thoroughly combined.
3.
Assemble your
dessert: Line the bottom of a 7 inch x 11 inch oblong dish with 4 graham
crackers. Top with half of the pudding, smoothing into an even layer. Top
pudding with half of the blueberries. Add 4 more graham crackers, pressing down
a bit so the crackers are in contact with the pudding. Layer on the remaining
pudding and spread into an even layer. Top with remaining blueberries. Place
remaining 2 graham crackers into a plastic baggie and crush into crumbs.
Sprinkle crumbs evenly over the top of the pudding.
4.
Cover with
plastic wrap and refrigerate for at least 2 hours to give the “crust” time to
soften.
5.
To serve, cut
chilled dessert into squares. Serves 8.
