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Lemon Chiffon Blueberry Dessert Recipe
Lemon Chiffon Blueberry Dessert Recipe photo by Taste of Home

Lemon Chiffon Blueberry Dessert Recipe

Publisher Photo
This cool and creamy no-bake dessert is perfect for hot summer days. I sometimes replace raspberries for half of the blueberries to make it look more patriotic.—Jodie Cederquist, Muskegon, Michigan
TOTAL TIME: Prep: 25 min. + chilling
MAKES:12-15 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 12-15 servings

Ingredients

  • 1-1/2 cups graham cracker crumbs (about 24 squares)
  • 1-1/3 cups sugar, divided
  • 1/2 cup butter, melted
  • 1-1/2 cups fresh blueberries, divided
  • 1 package (3 ounces) lemon gelatin
  • 1 cup boiling water
  • 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 carton (16 ounces) frozen whipped topping, thawed

Nutritional Facts

1 piece equals 344 calories, 19 g fat (14 g saturated fat), 39 mg cholesterol, 187 mg sodium, 39 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a small bowl, combine the cracker crumbs, 1/3 cup sugar and butter. Set aside 2 tablespoons for topping. Press the remaining crumb mixture into a 13-in. x 9-in. dish. Sprinkle with 1 cup blueberries.
  2. In a small bowl, dissolve gelatin in boiling water; cool. In a large bowl, beat cream cheese and remaining sugar. Add vanilla; mix well. Slowly add dissolved gelatin. Fold in whipped topping. Spread over blueberries. Cover and refrigerate for 3 hours or until set. Refrigerate leftovers. Yield: 12-15 servings.
Originally published as Lemon Chiffon Blueberry Dessert in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p205

Nutritional Facts

1 piece equals 344 calories, 19 g fat (14 g saturated fat), 39 mg cholesterol, 187 mg sodium, 39 g carbohydrate, 1 g fiber, 3 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Lemon Chiffon Blueberry Dessert

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Apr. 20, 2014

I made this for Easter dessert and the entire 9x13 pan was gone!! 6 adults and 1 child! It was delicious! The only thing I did differently was add the juice and zest of half of a lemon to the cream cheese mixture. I reserved a little bit of lemon zest for the topping as we'll! It was a hit! I would definitely make this again!

MY REVIEW
Reviewed Jan. 20, 2014

I made this for a party and it disappeared in minutes. Some people who don't even eat deserts had several pieces. I added extra lemon juice because I wanted more flavor. A big winner.

MY REVIEW
Reviewed Dec. 28, 2013

Made as directed then again with some added fresh lemon juice. Much better with lemon juice. Making now with splenda and sugar free jello. Hoping it turns out OK.

MY REVIEW
Reviewed Mar. 26, 2012

What a wonderful dessert! I added more blueberries, as one cup wasn't enough for a 13x9" pan, plus I made a design on the top using more blueberries to add to the presentation. Now, if you'll excuse me, I've just talked myself into another serving :)

MY REVIEW
Reviewed Oct. 11, 2011

I made this for a party at work and it went over great! When I made this, I used two (2) premade graham cracker crusts instead. Made it easy to transport and I didn't need to worry about getting my container back.

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