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Lemon Chiffon Blueberry Dessert

 Lemon Chiffon Blueberry Dessert
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
12-15 ServingsPrep: 25 min. + chilling


  • 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 McCormick® Pure Vanilla Extract
  • 1 carton (16 ounces) frozen whipped topping, thawed


  • 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.
  • 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.
Nutritional Facts: 1 piece equals 344 calories,

2 of 2

Lemon Chiffon Blueberry Dessert (continued)

Nutritional Facts: 19 g fat (14 g saturated fat), 39 mg cholesterol, 187 mg sodium, 39 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.